Ingredients
Serves 42 cups coconut milk
2 cups chicken (or fish) stock
6 thin slices galangal
2 stalks lemongrass, white part only, cut into 3 cm lengths and crushed
5 fresh kaffir lime leaves
250g green prawns, shelled with tails (or sliced chicken if making Tom Kha Gai)
75ml fish sauce
2 tbsp sugar
½ cup lime juice
5-10 small red chillies (depending on heat required), crushed gently
Coriander leaves, to garnish
Method
Combine half the coconut milk, stock, galangal, lemongrass, lime leaves and chillies in a large saucepan. Bring to the boil and add prawns (or chicken), fish sauce and sugar. Lower heat and simmer gently for about 3 minutes or until the prawns are cooked.
Add remaining coconut milk and bring back just to the boil. Add the lime juice and serve immediately, garnished with coriander leaves.
You could serve the soup over rice if you wanted a more substantial meal.