Thai Chicken Coconut Soup

* 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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