Thai Chicken and Coconut Soup (Tom Ka Gai)

• ¼ lb chicken breast, cut into small chunks
• Chilli peppers to taste
• 1 can coconut milk
• 4 cups Dan D Pak Tom yum soup paste
• 4 slices galanga or ginger as a substitute
• ¼ inch lemon grass cut into thin slices on the diagonal
• 1 lime – juics and grated peel

• Pour the lime juice on the chicken
• Let stand while you prepare the rest of the soup.

In a medium saucepan

• Place the coconut milk, tom yum soup paste, lemon grass, grated lime peel, galanga or ginger, and chillies
• Bring the coconut milk to a simmer
• Add the lime-soaked chicken pieces
• Stir to distribute
• Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes or until the chicken pieces are finished cooking
• Remove from heat and serve immediately with fresh cilantro leaves for garnish.