*  Exported from  MasterCook  *
 
                         Thai Chicken Coconut Soup
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cans          coconut milk -- (make sure it’s the
                         unsweetened kind)
    3      tablespoons   chopped scallions
    3      teaspoons     lemon grass
                         cilantro -- (preferably fresh.
                         -- optional
                         tofu -- cubed small
                         chicken -- cubed to bite size
                         -- pieces
                         mushrooms
    1                    carrot -- grated
                         juice from loads of limes -- 8 or so
                         serrano chillies -- (or any other hot
                         -- chili, again
                         preferably
                         pepper -- fresh but powdered
                         -- will do
    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 retr
 ieve 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 spicyne
 ss).
 
 By “Diane. Geary” <diane@keyway.net> on Dec 26, 1997.
 
 
 
 
 
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