*  Exported from  MasterCook  *
 
                         Thai Chicken Coconut Soup
 
 Recipe By     : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2                cans coconut milk
    3      teaspoons     chopped scallions
    2      teaspoons     lemon grass
                         cilantro
                         tofu -- cubed into smallish
                         chicken -- also cubed  to bite
                         mushrooms
    1                    carrot, grated
    8                    of limes
                         serrano chillies
    1      teaspoon      galanga powder
 
 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
 spiciness).
 
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