Tom Kha Gai

This is one of my all time favorite soups.  Brian and I are big Thai food fans and this deliciousness was one of my favorite early discoveries (if you're local to B'ham, I've tried it pretty much everywhere and On Rice is my fave).  I have made it quite a few times, but it's never been quite perfect - until last week.  This recipe was adapted from a recipe I found on Epicurious, originally from a cookbook titled the Best Soups in the World by Clifford A. Wright.  To me, the recipe was clearly on the right track, but the amounts of various ingredients used were a bit off and it only made 1-2 bowls of soup.  I also added the mushrooms and onion for additional flavor and texture.  Lastly, I know I tabbed this as vegetarian/vegan and that it includes chicken, but the chicken can easily be removed or substituted for tofu - which is very common.  If you do that however, remove the 'Gai' from the name as 'Gai' means chicken in Thai.  And for one other alternate protein - try shrimp.  It's just a good!!!

Tom Kha Gai
makes 4 main course or 6-8 first courses
4 cans coconut milk (light milk works just fine and tastes the same, you could also mix them if you wanted)

18 thin slices fresh galangal (similar to ginger)*
6 lemongrass stalks, tough outer portion removed - tender portion only, chopped and well crushed
15 fresh kaffir lime leaves, vein removed and torn into pieces*
1/4 lb. shiitake mushrooms, sliced
1/2 white onion, thinly sliced

1 lb. boneless and skinless chicken breast, diced into 3/4-1 inch cubes
3/4 c. fish sauce
1/3 c. sugar
1 c. fresh lime juice (about 6 limes)
3 tsp. Thai red curry paste
6-8 fresh thai chiles, chopped and crushed* (these are hot!  gloves are recommended)
freshly chopped cilantro (to garnish)
*These marked items will most likely be found at your local Asian market...everything else should be able to be found in your regular grocery store (look for the lemongrass next to the fresh herbs)

In a large wok or large pot, combine the coconut milk with the galangal, lemongrass, and kaffir lime leaves and bring to a boil.  Reduce heat to medium and let simmer 15 mins.  Using a slotted spoon, remove as much of the galangal, lemongrass and lime leaves as you can.  Add the chicken, fish sauce, and sugar.  Simmer until the chicken is white and firm, about 4 minutes.  Stir in the lime juice, curry paste and 2 rounded teaspoons of the crushed chiles.  Simmer another 3-5 minutes.  Ladle into bowls and garnish each bowl with the cilantro and additional crushed chile peppers (as desired). Serve hot and enjoy!!!