One of our favorite restaurants in LA is a little hole in the wall Thai place near Hollywood. Its quite a drive from our little beach town so we don't go very often - usually only when we have guests in town - but it is deeeeeeeelicious. Last time we went was with D's parents (in town for the Greatful Dead concert!) and they introduced us to a few new dishes, including this one. Its a coconut and chicken soup flavored with lemongrass and hot peppers - so yummy!
Tom Kha Gai
1 can coconut milk
2 cups water
1 lb chicken breast, cut into thin strips
2 inch piece of ginger, peeled and diced
2 stems lemongrass, sliced lengthwise
1 tbsp fish sauce
2 limes
1 jalepeno (not what you're supposed to use, but its available in LA)
small bunch chopped cilantro
Pour coconut milk, water, lemongrass, ginger, cilantro, and peel of 1/2 lime into a saucepan. Bring to a boil, lower heat.
Add fish sauce and juice of 2 limes. Simmer for 10 minutes.
Add the chicken and cook until chicken is done; about 10 minutes.
Add chile. Serve warm.
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