Thai chicken coconut soup

 
                         THAI CHICKEN COCONUT SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       cn           -TO
    4       cn           Coconut milk
                         --(the unsweetened kind)
    3       tb           Chopped scallions
    1       t            -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 fresh,
                         - but powdered will do)
    1       t            Galanga powder
 
   * (I sometimes leave this out.  Niels says that's defeating the whole
   point, but I think it still comes out great)
   
   Instructions: ÿÿÿÿÿeat 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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