Tom Gai Soup (coconut chicken curry soup)

Here's one to keep you warm this winter!

TOM GAI SLACKER SOUP

1 - 32OZ. CARTON OF ORGANIC CHICKEN STOCK
2 - CANS OF COCONUT MILK
2 - TBLSP RED CURRY PASTE
2"- THINLY SLICED GALANGAL
1 - DOZ. BLACK PEPPERCORNS
1/2- TSP SICHUAN PEPPERCORNS
10 - 12 KAFFIR LIME LEAVES (TORN)
4 - STOCKS OF LEMON GRASS SMASHED ( ONLY INNER WHITE PARTS )
1 1/4 LBS. CHOPPED CHICKEN THIGHS ( BONELESS )
1/4 CUP FISH SAUCE
2 - TBLSP PALM SUGAR
1/3 CUP FRESH LIME JUICE

GARNISH - CHOPPED SCALLIONS, CILANTRO, LIME WEDGES, AND NAM PRIK PAO (CHILI PASTE)

BRING CHICKEN STOCK AND COCONUT MILK TO BOIL, THEN SIMMER ON LOW (SAVE A LITTLE COCONUT MILK TO MIX WITH CURRY PASTE.
ADD A COUPLE TBLSP OR THREE TO PAN ON MED LOW, ADD CURRY PASTE AND MIX UNTIL BLENDED WELL. ADD TO STOCK.
ADD THE GALANGAL,PEPPERCORNS,LIME LEAVES,AND LEMONGRASS TO THE BOIL AND SIMMER ON MED-LOW FOR 10 - 15 MINS.
DRAIN STOCK THROUGH FINE-MESH COLANDER TO ANOTHER SAUCEPAN, AND DISCARD INGREDIENTS (LEAVING JUST THE STOCK IN THE SAUCEPAN.
ADD THE CHICKEN AND SIMMER FOR TEN MINUTES (UNTIL CHICKEN IS COOKED).
ADD THE FISH SAUCE,PALM SUGAR AND LIME JUICE. SIMMER ANOTHER TEN MINS.
SERVE IN BOWLS WITH GARNISHES AND ENJOY!