Thai Coconut Chicken Soup

The San Francisco weather has been so strange lately. One day, it's above 80F and sunny... and then it'd be cold, windy and in the 50's next day. It's totally affecting my appetite and what I'm craving for. This Thai Coconut Chicken Soup is a versatile dish that can be eaten during warm or cold weather. The light coconut milk broth with hints of lemon grass and galangal would cool you down and the spiced chillies would warm you up. I love sitting on my couch and slurping this delicious soup while watching campy TV shows or movies.

Note: You might be able to find Galangal in Asian groceries. It's a relative to Ginger root but tastes different and more fragrant. If you can't find it, according to some websites, you can substitute it with ginger and some lime juice.


Ingredients:
1 lb boneless and skinless chicken breast or thighs, cut in strips
1 lb red potatoes, cut into quarter
1 can of straw mushrooms
3 cups of coconut milk
1.5 cups of water
2 stalks of lemon grass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal
5 dried red chillies, seeded and soaked with water
5 tablespoons fish sauce
juice of half lime
2 tablespoons of chopped cilantro
salt and pepper to taste

Directions:

• Stir fry the onion with a couple tablespoons of olive oil in a large heavy bottomed pot for a couple of minutes.
• Add the lemon grass, galangal, dried chillies, kaffir lime leaves and stir fry for a few more minutes until fragrant.
• Add coconut milk and water into the pot and bring it to boil.
• Add the potatoes and bring to boil again.
  
• Add straw mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through.
  
• Add lime juice and fish sauce to taste.
  
• Add chopped cilantro before serving.