Chicken Soup with Galangal (Kai Tom Kha)
chicken thighs, boneless, skinless
hot chili peppers
Cut the lemon grass into 1-inch pieces.
Bring the water to the boil with half the coconut milk.
Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.
Simmer for about 20 minutes or until the chicken is cooked.
Less cooking time will be required for diced chicken breast.
Stir in the remaining coconut milk and turn up the heat.
As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.
Serve in individual bowls.
Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.