Tom Kha Kai (Chicken in Coconut Soup) 

         A mild, tamer twist on Tom Yum, this iconic soup infuses fiery chilies, thinly sliced young galangal, crushed shallots, stalks of lemongrass and tender strips of chicken. However unlike its more watery cousin, lashings of coconut milk soften its spicy blow. Topped off with fresh lime leaves, it's a sweet-smelling concoction, both creamy and compelling. 

INGREDIENTS

• 2 boneless chicken breasts cubed (10-12 ounces)
• 1 cup chicken broth or water
• 3 tbsp tom Kha Gai paste
• 3-4 slices Galangal
• 3 lemongrass. Sliced
• 5-6 kaffir lime leaves
• 1 tbsp Fish sauce
• 2 chicken bouillon cubes
• 1 can coconut milk
• ½ cup half and half
• 2 cups cabbage sliced (optional)
• 1-2 limes
• 4 red chillies pounded
• ½ cup coriander sliced 

Video