Tom Kha Kai

3 cups chicken broth
1 can coconut milk
2 Kaffir lime leaves
finely sliced galangal or ginger
1 cup bite-size pieces of boneless chicken breast
canned or fresh sliced button mushrooms - some
1-1/2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon Thai fish sauce
2 teaspoons Thai chili paste or four or five sliced birds eye chilis
1/2 cup fresh cilantro leaves

Combine chicken broth, coconut milk and ginger in a large saucepan and bring to a boil. Add chicken meat, mushrooms, lemon juice, sugar, fish sauce and chile paste and bring back to the boil. Reduce heat and simmer until the chicken is cooked through. Top generously with cilantro leaves.

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