INGREDIENTS

INSTRUCTIONS

Pour the lime juice on the chicken and let stand while you prepare  the
rest of the soup. In a medium saucepan, place the coconut milk,  lemon
grass, grated lime peel, galanga or ginger, and (optionally)  chiles.
(The optional part is that if you don't want the whole dish  to taste
spicy, add the chiles later; the earlier you add them, the  hotter the
resulting dish.) Bring the coconut milk to a simmer.  When the soup is
simmering, add the lime-soaked chicken pieces and  stir to distribute
them. Reduce the heat so the soup stays just below  a boil and cook for
12 to 15 minutes, or till the chicken pieces are  finished cooking.
Remove from heat and serve immediately with fresh  cilantro leaves for
garnish.  Now, the best way I ever had this soup was with pieces of
fresh  grouper instead of chicken. I also added slices of kumquats
instead  of the ginger, and used the sweet Fresno chiles instead of
Thai  birds. We also served it over Vietnamese rice noodles. Was it
southeast Asian or Caribbean? Who cares, it was wonderful. If you
can't find grouper, it'd be good with any tender, delicate white fish
~- sole, maybe, or a very fresh sea bass, or maybe little chunks of
monkfish. I believe I've had this with shrimp as well. (Grouper, BTW,
is a type of fish common in the Caribbean and, if I recall, in other
warm-water parts of the world; the flesh is very white, very tender,
and quite delicately flavored. I've seen it in one Asian grocery  store
in the Bay Area, as well as in the Bahamas, so I'd guess that  Gulf
Coast netters should be able to find it readily.)  Notes    Galanga is
similar to ginger, an edible rhizome available in most  Asian
groceries. If not available fresh, you can usually find it  frozen.
(Well, this is the SF Bay Area; if you can't find it at Tin  Tin or the
New Castro Market, you have to have friends smuggle it in  from Bangkok
for you... Other parts of the country may vary.)    Chile peppers add a
lot to the dish; I've had it so hot that I could  barely eat it, and
I've had it completely smooth, sweet and mild. I  like it in the
middle.    Lemon grass adds a lot to the flavor and aroma, but as near
as I  can tell it isn't edible unless you puree it. (If there's
sufficient  demand, I'll print my recipe for Vietnamese turkey
fajitas.) I just  eat around the slices of lemon grass and ginger.
Posted to rec.food.recipes by megatest!sfisher@uu2.psi.com (Scott
Fisher) on Aug 24, 93.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1328
Calories From Fat: 920
Total Fat: 104.4g
Cholesterol: 346.1mg
Sodium: 1231.8mg
Potassium: 506.1mg
Carbohydrates: 46g
Fiber: 10.7g
Sugar: 6.8g
Protein: 55g