Tom Kha seafood turned out really good and tasted like what it should be; milky, aromatic and amazing delicious.
7-8 large calamari ( finely sliced)
1 1/2 cups coconut milk
1 cup water
1 stalk lemongrass (cut into 3-inch lengths)
6 kaffir lime leaves (lightly chopped to release the flavor)
6 slices galangal
8 bird’s eye chilies (finely chopped)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro
Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add seafood and boil it on medium heat for a few minutes or until the chicken is cooked through. Add coconut milk and boil for a couple more minutes. Turn off the heat and add lime juice and fish sauce to taste. Add chopped cilantro before serving.