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Thai Coconut Milk and Chicken Soup
 Recipe by Patty Wallace

1 pound boned and skinned chicken breasts, cut in 1-inch cubes
2 cups chicken stock
2 inch piece of fresh or frozen galanga, thinly sliced
1 stalk fresh lemon grass, cut in 1-inch pieces
2 cans unsweetened coconut milk
2 tablespoons Thai fish sauce
Juice of 1 lime
1/4 cup thinly sliced scallions
1/4 cup chopped fresh cilantro

 Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil. Reduce heat to low and simmer until chicken is cooked through.

Add coconut milk and continue cooking on low until soup comes back to a simmer. Just before serving stir in fish sauce and lime juice.

Pour into soup bowls and sprinkle top with scallions and cilantro.

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This page updated on 1/10/2000