Name: Tom Kha Gai
Ingredients: 2 Boneless chicken breast cut up bit sized TO; 3 Stalks of lemon grass cut up into 2" pieces and separated; 6 Pieces of dried galangal; 1 cn Coconut milk; 2 tb Sugar; 2 ts Salt; 1 ts Dried crushed red chilis (optional) Water

Nothing makes God more supreme and more central than when a people are utterly persuaded that nothing – not money or prestige or leisure or family or job or health or sports or toys or friends – is going to bring satisfaction to their aching hearts besides God. This conviction breeds a people who passionately long for God on Sunday morning. They are not confused about why they are here. They do not see songs and prayers and sermons as mere traditions or mere duties. They see them as means of getting to God or God getting to them for more of His fullness.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Thai	Thai, Poultry, Soups	1	Servings

INGREDIENTS

2		Boneless chicken breast cut up bit sized TO
3		Stalks of lemon grass cut up into 2" pieces and separated
6		Pieces of dried galangal
1	cn	Coconut milk
2	tb	Sugar
2	ts	Salt
1	ts	Dried crushed red chilis (optional) Water

INSTRUCTIONS

Place the chicken, lemon grass and galangal in a soup pot. Add the water
and cook over medium for about 30 minutes. Add the remaining ingredients
and simmer for 20 minutes. You may need to adjust the salt, sugar and water
as I find the taste varies with the brand of coconut milk used. Serve with
extra chilis and white rice.
From: arielle@taronga.com (Stephanie da Silva)

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