Tom Kha Kaichicken Coconut Soup

Ingredients

• 12 lb Chicken Breast meat
• Herbs and Spices
• 2 Stalks Fresh Lemon Grass
• 2 Kaffir Leaves
• 2 Whole Shallots
• 2 Dried Red Chili Peppers
• 2 to 4 Slices 2 Tbsp Galangal Root Laos Root
• 14 c Scallions 1 inch long
• 2 Tbsp Fish Sauce
• 2 Tbsp Lime Juice
• 1 Tbsp Chili Paste
• 2 c Chicken Broth
• 2 c Coconut Milk
• 14 c Cilantro

Directions

1. Cut up the chicken meat either diced or in strips chop lemon grass and kaffir leaves in food processor or hand chop finely Cut the shallots to 14 inch strips cut scallions to 1 inch pieces chop cilantro with stems no roots
2. Peel and slice the galangal root in thin strips 12 inch long
3. Heat pan on medium add the kaffir lemon grass shallots whole dried chilis and galangal stir until light brown
4. Add the chicken broth and increase the heat to high and bring to a boil
5. Add chicken coconut and milk fish sauce and 12 teaspoon chili paste
6. Add the chili paste in increments and taste before adding the second half
7. Heat almost to boiling remove from the heat add lime juice cilantro and scallions
8. Serves 4