INGREDIENTS

INSTRUCTIONS

This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery.  If you have
any questions about what the ingredients are or how to use them, just
ask. The only thing that can not be substituted for is the fish  sauce.
You could use ginger instead of galangal, but the soup would  lack the
perfumed, exotic aroma of the galangal that adds so much to  the dish.
Lime zest could be used for the bergamot leaves.  Cut the lemon grass
into 1-inch pieces.  Bring the water to the boil  with half the coconut
milk.  Then add the chicken, lemon grass,  galangal and 1 tablespoon
fish sauce.  Simmer for about 20 minutes or  until the chicken is
cooked.  Less cooking time will be required for  diced chicken breast.
Stir in the remaining coconut milk and turn up the heat.  As soon as
it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.  Serve in individual bowls.  Sprinkle
each with lemon juice and fish  sauce to taste and garnish with slivers
of spring onions and chili.  From "Discover Thai Cooking" by Chaslin,
Canungmai and Tettoni, Times  Editions, Singapore.  1987  Posted by
Stephen Ceideburg; February 6 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 4041
Calories From Fat: 2157
Total Fat: 253.1g
Cholesterol: 1049.8mg
Sodium: 2432.8mg
Potassium: 5009.5mg
Carbohydrates: 105.6g
Fiber: 17.9g
Sugar: 13.9g
Protein: 348.5g