Serves: 4
Total Calories: 53

5 cups Coconut Milk
8 pieces dried galanga or 1 tablespoon galanga powder
1 stalk lemon grass or 1 teaspoon lemon grass powder
2 teaspoons olive oil
1 teaspoon chopped garlic
8 ounces chicken breasts diced, or 12 shelled, deveined medium shrimp (21 to 25 per pound)
1/2 cup diced mushrooms
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
2 teaspoons roasted chili paste
2 tablespoons diced scallion
4 sprigs cilantro (leaves only)

Combine coconut milk, galanga, and lemon grass in a medium saucepan and bring to boil over high heat. Reduce heat and simmer until reduced to 4 cups, about 22 to 25 minutes. Discard galangal and lemon grass.

Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and sauté until golden brown, about 1 ½ to 2 minutes. Add garlic to reduced soup along with chicken, mushrooms, fish sauce, lime juice, and chili paste and return to boil. Remove from heat and transfer to tureen or serving bowl. Sprinkle scallions can cilantro on top and serve.

Nutritional Facts:

Serves: 4
Total Calories: 53
Calories from Fat: 26

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce