Thai Coconut Chicken Soup Recipe Cremon

• 1 lb Chicken, thinly sliced
• Two 11 oz. Coconut milk cans (shake can well before opening)
• 8 oz. Chicken stock
• 1 cup young Galanga, thinly sliced
• 6 fresh, hot Thai Chili peppers
• 2 stems Lemon Grass, cut into 1-1/2" lengths and pounded
• 6 Kaffir lime leaves, shredded
• 8 oz. canned straw mushrooms, drained
• 1 Tbsp. peanut (or other) oil
• 1-1/2 Tbsp. Shrimp paste
• 2-1/2 Tbsp. Fish sauce
• 2-1/2 Tbsp. Corn Sugar or brown sugar
• 2 Tbsp. Lime juice (or Lemon juice)
• 1 tsp grated lime rind
• 1/2 tsp. Dried chili pepper flakes (or to taste)
• 4 Tbsp fresh Cilantro leaves (or to taste), coarsely chopped
• 3 fresh button mushrooms thinly sliced.

1. Slice the chili peppers then fry in oil for a few seconds until cooked.
2. In a soup pot, heat coconut milk with chicken stock over medium heat and bring to a boil.
3. Add galanga, lemon grass, cooked peppers from the other pan, grated lime rind and lime leaves
4. Continue to boil for a minute and then reduce heat to a simmer
5. Add shrimp paste, fish sauce, sugar, lime juice, straw mushrooms and pepper flakes
6. Stir to mix
7. Drop chicken pieces one at a time into the broth.
8. Do not stir until chicken is cooked.
9. When chicken is done, stir in sliced button mushrooms and remove from heat.
10. Sprinkle with cilantro and serve.

chicken, coconut milk, chicken stock, young galanga, peppers, lemon grass, lime, mushrooms, peanut, shrimp, fish sauce, corn sugar, lime juice, lime rind, dried chili pepper, cilantro, button mushrooms

Taken from www.chowhound.com/recipes/thai-coconut-chicken-soup-11430 (may not work)