ต้มข่าไก่  Tomkha Kai

2 cups of coconut milk
6 thin sliced young galangal
2 stalks of lemon grass, cut into 1 inch pieces, crushed
5 fresh kaffir lime leaves
8 oz sliced chicken breast
5 tablespoons of fish sauce
2 tablespoons of sugar
1/2 cup of lime juice
1 teaspoon of black chili paste
1/4 cup of cilantro leaves
5 green Thai chili peppers, crushed

Combine half the coconut milk with galangal, lemon grass, and lime leaves in a large saucepan, and heat to boiling.  Add chicken, fish sauce, and sugar.  Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Leave it to boil.  Place lime juice and chili paste in a serving bowl, and pour the soup over them.  Garnish with cilantro leaves and crushed chili peppers.