Tom Khaa'kai (Chicken with Coconut Milk)
2 pounds chicken
1 can coconut milk
12 slices of young galangal root
8 pieces of lemon grass, cut in 1 inch long slices
1 canned straw mushroom
3 tablespoons of fish sauce
10 green peppers
3 tablespoons of coriander
1. Cut the chicken in slices, about 2 inches by 1 inch by 1/4 inch; put 1 1/2 cups of water in the pot and bring it to boil; add galangal and lemon grass; add chicken and when it is quite cooked add coconut milk; don't overcook it as the coconut would turn too oily; add mushroom.
2. Prepare three soup cups; crush the peppers and put in the bowls as much as needed (could be one to four); cut the limes in wedges; divide the chicken and its stock in the bowls; add fish sauce and lemon juice to the taste; top the hot soup with coriander which is semi-finely cut.
3. Serve it with white steamed rice.The taste should be a combination of being salty, sour, and hot.