Title: Thai Chicken Coconut Soup
Categories: Soup Thai Poultry
Yield: 1 Servings

3	cn	-TO
4	cn	Coconut milk -(the unsweetened kind)
3	tb	Chopped scallions
1	ts	-TO
3	ts	Lemon grass
		Cilantro (pref. fresh) *
		Tofu cubed into smallish pieces
		Chicken also cubed to bite size.
		Mushrooms
1		Carrot; grated
		Juice from (8?) limes I can never put in enough
		Serrano chillies OR- other hot chili pepper, preferably fre
1	ts	Galanga powder

* (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great)

Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness).

Posted by Tamar More based upon an ingredient list

From: arielle@taronga.com (Stephanie da Silva)

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