TOM KHA GAI

ingredients

FOR STOCK:

FOR SUBSTANCE:

1/3 c fresh lime juice (about 3 medium-sized limes)
2-3 boneless, skinless chicken breasts, cut into 1/2-inch pieces or thin strips.
2-4 thai chiles or serranos
1 tsp lime zest
8-10 small mushrooms quartered
1 medium onion roughly chopped
3/4 c hot water
3-4 T fish sauce
4-5 kaffir lime leaves
2 c roughly chopped cabbage
1 medium tomato, wedged, or several halved cherry tomatoes
1 T chile-garlic sauce

ACCOMPANIMENTS:

1
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In large saucepan, bring stock ingredients to a boil. Reduce and simmer for 20 minutes.
2
Strain stock, reserve galangal pieces; return them to stock. Return stock to a boil. Add chicken, reserving most of the lime juice. Reduce heat and simmer 3 minutes until chicken is tender. Add chiles, zest, onion, mushrooms, and lime leaves (mangled). Simmer 5 minutes more.
3
Add hot water, cabbage, and reserved lime juice. Bring to brief boil, then simmer 5 min. Add fish sauce, tomato, and chile sauce.
4
Remove galangal and kaffir lime leaves. Serve with accompaniments.

Source: Nate