There are other versions made with seafood, mushroom, and tofu.

Ingredients.

• 2-3 pcs fresh or dried galangal slices
• 2 pcs of fresh lemon grass stalks
• 1 clove of garlic
• A pinch of tamarind paste
• 3-4 Fresh chilis (depending on how spicy you you like it)
• Fish sauce to taste (Golden Boy Brand is preferable)
• Thin soy sauce, optional (Dragonfly Brand if is preferable)
• 1/2 lb. Chicken
• 13.5oz Can of coconunt milk

How to cook.

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.
2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.)
3. Add chicken to the boiling water and boil for another 8 minutes until cooked through.
4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.
5. Add 1 tablespoon of Thai fish sauce (”Nam Pla”), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles (”prik kee noo”). Bring to the boil for one minute.
6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good.