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Ingredients:
1 lb Boneless chicken breast (Sliced into thin 1½ -inch strips)
3 tbsps Tom Kha paste
1 can (13.5 Fl.) Coconut milk
1 can (15 oz) Straw mushroom, drained
1 stalk Lemon glass (cut into 2 inches long)
1 stalk Galangal (Sliced thinly into 1-inch stripes)
2 tsp Fish sauce
½ tsp Sugar
3 tsps Lime juice
1 cp Water
2 sprigs Cilantro
6 Red hot chili peppers (cut in half lengthwise)

Preparation:
1. Trim the base of the mushroom stalks, rinse in cold water, dry them with towel paper, then cut in half lengthwise. 

2. Boil 1 can of coconut milk with 1 cup of water. Add Tom kha Paste, lemon glass, galangal; stir well. Reduce heat to medium-low; add chicken and cook for 3 minutes.

3. Add straw mushroom and cook for 30 seconds. Turn the heat off. Season with fish sauce, sugar, and lime juice. Garnish with red hot chili peppers and some cilantro leaves. Serve immediately.