*  Exported from  MasterCook  *
                         SPICY CHICKEN COCONUT SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2                    Chicken breast halves
      1/2   c            Slivered fresh lemon, with
    3       tb           Fish sauce
    1 1/2   ts           Chopped hot chile pepper, or
                         -to taste
    2                    Green onions, thinly sliced,
                         -including part of green top
    1 1/2   ts           Sugar
    4       c            Unsweetened coconut milk
    2       c            Chicken stock
    3       ts           Minced lemon grass or 1
                         -teaspoon grated lemon zest
    1       c            Whole straw mushrooms
    1       tb           Slivered galangal root or
                         -ginger root
   [I prefer galangal--even dried, to ginger, but ginger
   will do.  S.C.]
   Place chicken breasts in pan with just enough cold
   water to cover. Bring to a boil over medium heat;
   immediately reduce heat so water barely ripples.
   Simmer uncovered, until done, about 12 minutes.  Meat
   should be moist and opaque throughout; cook only to
   just beyond pink stage. Remove breasts and drain well.
   Cool to room temperature; remove and discard skin and
   bones. Shred meat into bite-sized pieces. Reserve.
   Combine slivered lemon, fish sauce, chile pepper,
   green onion and sugar; set aside. Combine coconut
   milk, chicken stock, lemon grass, mushrooms and
   galangal in a sauce pan over medium-high heat. Bring
   to a boil, reduce heat and simmer, uncovered, until
   lemon grass is tender, about 15 to 20 minutes. Add
   reserved chicken and lemon mixture and heat through,
   about 3 minutes.
   Serves 6 to 8 as a first course or 4 as a main course.
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