Thai Chicken Coconut Soup

• 4 cans coconut milk unsweetened
• 3 tablespoons scallions, spring or green onions chopped
• 3 teaspoons lemongrass
• 1 x cilantro fresh
• 1 x tofu cubed into smallish pieces
• 1 x chicken also cubed to bite size.
• 1 x mushrooms
• 1 each carrots grated
• 1 x limes juice from 8
• 1 x serrano chiles
• 1 teaspoon galangal powder

1. Heat the coconut milk in a pot.
2. Add everything else.
3. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later.
4. Cook until the chicken is done and the soup is hot (30 minutes).
5. Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness).

coconut milk, scallions, lemongrass, cilantro, chicken also, mushrooms, carrots, limes juice from, serrano chiles, galangal powder

Taken from recipeland.com/recipe/v/thai-chicken-coconut-soup-40847 (may not work)