Tom Ka Gai

I learned this recipe while I was living in Guam way back a long time ago, and have loved it ever since. It is still my favorite of all Thai dishes - and being able to make it at home is awesome.

1 small onion diced and sautéed in oil 
2-3 chicken breast chopped and sautéed in oil with onions.
2 cans chicken broth
2 cans coconut milk
~2 Tbs tamarind soup base (to taste)
~2 Tbs hot and sour paste (to taste)
1 stock of lemon grass chopped
2-3 kiefer/lime leaves

4-5 slices of galangal 

Cherry/Grape tomatoes, cut in half, as desired (optional)

Let simmer ~1/2 hour

Add 2 cans straw mushrooms, drained Let simmer five more minutes. Remove lemon grass, galangal and kiefer leaves, and serve with/over sticky rice.