Chicken & Coconut Milk Soup (Tom-Kha-Kai)

Ingredients (serves 2-4)

200 ml coconut cream
200 ml water
200gr chicken thigh cut into small pieces
1-2 tomatoes quatered
2-3 sticks lemongrass,chopped small
6-7 thin slices of galangal
4-5 shredded kaffir limes leaves
5 crushed bird eye chillies
60gr straw or oyster mushrooms cut into quaters
1 small onion cut into quateres
4 tbs fish sauce ( vegeterain option is to use soy sauce)
4tbs juice of lime
2tsp sugar
2tbs chopped coriader and spring onion
1tsp chicken/vegie stock

Bring to boil chicken stock and water.
Add galangal,lemongrass,kaffir lime leaves and chillies and coconut milk and bring to boil.
Add chicken,mushrooms,and onion and stir.
When cooked, add tomatoes and season with fish sauce,sugar,lemon juice and let it simmer for a few more minutes
garnish with coriander leaves & spring onion.
Serve immediately.