Chicken coconut milk soup, or Tom Kha Gai (ต้มข่าไก่), is one of my new favorite Thai dishes. I love anything with coconut milk and the rich, creamy flavor it has. This, like pretty much all Thai food, is meant to be served with rice, but is good by itself as well! The recipe below makes enough for 1-2 servings.Ingredients chicken, sliced ไก่ mushrooms เห็ด 2 stalks of lemongrass ตะไคร้ galangal finely sliced ข่า 2 kaffir lime leaves ใบมะกรูด 1 root coriander root, crushed รากผักชี chili peppers พริก 1 cup coconut milk หางกะทิ 1/4 cup coconut cream หัวกะทิ lime มะนาว salt เกลือ sugar น้ำตาล Directions 1. Prepare the coconut milk and cream. (See step three of the 'massaman curry' recipe.) 2. Put the coconut milk in a pot. Once it is hot and slightly foaming add the galangal, lemongrass, and coriander root. Allow to simmer for 5 minutes. 3. Add the chicken and allow to cook until almost done. 4. Add the coconut cream and bring the soup to a boil. 5. Add the sliced mushrooms, chili, and kaffir lime leaves. 6. Remove from heat and add salt, sugar and lime juice to taste.