Tom Kha (Thai Coconut Soup)

Step 1: In a 4-5 qt pot, combine the chicken broth, coconut milk, lemongrass, galangal and lime leaves. Simmer for at least 10 minutes until the flavors infuse. Skim out the herbs unless you want the authentic version where they leave it in but you have to eat around them! (See note below on how to skip this step)

Step 2: Stir in the lime juice, fish sauce and brown sugar. Adjust seasonings if needed. The fish sauce adds the "salt", the lime adds the "twang" and the brown sugar rounds out the other two flavors.

Step 3: Add red curry paste to taste. The one I've been using isn't very strong and it takes 1/4 cup but some are more potent so start with 1 tablespoon. You now have your base.

Step 4: Next, while the broth is simmering, add the vegetables. For best results, use a combination of at least 3 types of vegetables. You may want to consider how long they cook. I would add carrots and celery first but save broccoli toward the end and fresh tomatoes should be added only in the last minute of cooking.

Step 5: Keeping that in mind, add the sliced chicken. It will cook in the broth in about 5 minutes.

Step 6: Put the cilantro, green onions and pepper flakes in serving bowls on the table, or garnish the soup yourself.

Note: I usually make my own broth after roasting a chicken. I put the dry outer leaves of the lemongrass into the pot along with whatever other Asian flavors I think will go. (scallions, celery etc) as well as a generous amount of salt. I haven't been organized enough to make sure to put in the lime leaves and the galangal in at that point... in which case you could skip the first step! (Just add the coconut milk to the broth)