1 c  Boneless chicken breasts,

           -cut into bite size pcs.
    1/3 c  Galangal finely sliced

      3 c  Chicken broth

      2 tb White or brown sugar

      1 tb Fish sauce

  2 1/2 tb Lemon or lime juice

    1/2 c  Cilantro leaves (for topping

    1/2 tb Thai chili paste (Pik Pou)

    1/2 c  Button mushrooms finely slic

      1    16 oz can of coconut milk

  *Tom Kah-Kai In a large pot add the chicken broth,
  coconut milk and galangal.  Bring to boil (350F.)
  stirring for 1 min making sure that the coconut milk
  and the chicken broth are mixed well. Next add the
  chicken breasts and stir for 1 more minute. Now add in
  the remaining ingredients and stir for 1 more minute.
  Remove the soup from the heat and pour into individual
  soup bowls and topping with the cilantro leaves. If
  you want your soup spicier, top with sliced serrano
  chilies. Posted by Alex Williamson. MM:MK VMXV03A.