Chicken Sour Soup in Coconut Milk (Tom Kha Gai)

My friend, Margaret, introduced me to this delicious Thai soup.  I got this recipe from my favorite Thai food website, thaifoodtonight.com, and only made a couple of adjustments.  This is a fabulous soup with an amazing flavor.  You must buy authentic ingredients (most likely found at an Asian grocery) to duplicate it.  The chili paste is called Nam Prik Pao and is made of soybean oil, garlic and Thai chilies.

Recipe:

4 C chicken stock
3-4 C coconut milk
5 Kaffir lime leaves, torn to release the oils
1 lemon grass stalk, cut in 3-inch pieces and smashed to release the flavors
4-5 slices of Galangal (from the ginger family, but not the same flavor)
1 1/2 lbs chicken, cut into bite-size pieces
1 large clove garlic, minced
2 Tbs fish sauce
8 ounces mushrooms, halved or thick-sliced
1 small green cabbage head, cut in bite-size chunks

Seasoning:
2 Tbs fresh lime juice (about 1 lime)
4-6 Tbs fish sauce
1/2-1 tsp chili paste (optional)

Garnish:
Fresh tomatoes, quartered and sliced
Cilantro leaves
Thai chili peppers (optional)

Bring broth or water to boil.  Add lime leaves, lemon grass, galangal and garlic.  Add the 1 Tbs fish sauce and chicken and cook half way through.  Add the cabbage, cover and let cook until chicken is done.  Add the mushrooms and cook until mushrooms are barely done.  Remove as much of the galangal, lemon grass and lime leaves as possible.  Add the coconut milk and the seasoning and remove from heat.  Serve with the garnish as desired!