INGREDIENTS

INSTRUCTIONS

A rich, aromatic dinner soup, which is enjoyed throughout the meal.
Whenever possible, fresh kaffir lime leaves should be used, and their
flavor and aroma is increased when they are torn instead of cut with a
knife.  Young galangal is pale yellow, with firm unwrinkled pink
shoots. Fresh young ginger can be substituted if necessary, but the
flavor will not be quite the same.  Combine half the coconut milk with
the galangal, lemon grass and lime  leaves in a large saucepan and heat
to boiling. Add the chicken, fish  sauce and sugar.  Simmer for about 4
minutes, or until the chicken is cooked . Add the  remaining coconut
milk to the saucepan and heat just to boiling.  Place the lime juice
and chili past in a serving bowl, then pour the  soup into the serving
bowl.  Garnish with the torn cilantro leaves and crushed chili peppers,
and  serve.  Typed from: "Thailand, the Beautiful Cookbook". ISBN
0-00-255029-6.  by Dale & Gail Shipp, Columbia, Md.

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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 225
Total Fat: 26.8g
Cholesterol: 48.2mg
Sodium: 354.3mg
Potassium: 1088.5mg
Carbohydrates: 28.4g
Fiber: 4.4g
Sugar: 6.8g
Protein: 23.7g