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Title: Tom Kah Kai (Chicken Coconut Soup) #2
Yield: 1 Servings

Ingredients

      8 oz chicken; * see note
      5    thin slices galanga; siamese
      2    fresh lemon grass; 1 pieces
      5 sm green chilies; crushed
      7    kaffir lime leaves; shredded
     12    cilantro sprigs; shredded
      2    green onions; finely chop
      2 c  coconut milk
      2 c  chicken broth
    1/4 c  fish sauce
    1/4 c  lime juice

Instructions

Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup.
* Use boneless chicken that been sliced into strips. In pot, bring
chicken broth to a boil and add chicken, lemon grass, kaffir lime
leaves, and sliced galanga. Bring to a boil. Add coconut milk and
boil for a few minutes until chicken is tender. Add fish sauce and
lime juice. Stir, and transfer to a soup tureen. Sprinkle with
chopped green onions and cilantro leaves; serve. This recipe from the
Thai House in San Diego--Jo Merrill

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