*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Stalks lemon grass
    1       c            Water
    4       c            Coconut milk
    8                    Chicken thighs or
    1 1/3   lb           Chicken breast, diced
   10       sl           Galangal
    2       tb           Fish sauce
    3       sm           Fresh chilies
    3                    Bergamot leaves
    2       tb           Lemon juice
                         Spring onions, shredded
                         Chilies, shredded
   This one’s a bit more complex and gets into some exotic ingredients.
   All of them should be available from an Asian grocery.  If you have
   any questions about what the ingredients are or how to use them, just
   ask. The only thing that can not be substituted for is the fish
   sauce.  You could use ginger instead of galangal, but the soup would
   lack the perfumed, exotic aroma of the galangal that adds so much to
   the dish.
   Lime zest could be used for the bergamot leaves.
   Cut the lemon grass into 1-inch pieces.  Bring the water to the boil
   with half the coconut milk.  Then add the chicken, lemon grass,
   galangal and 1 tablespoon fish sauce.  Simmer for about 20 minutes or
   until the chicken is cooked.  Less cooking time will be required for
   diced chicken breast.
   Stir in the remaining coconut milk and turn up the heat.  As soon as
   it begins to boil, toss in the whole chilies and bergamot leaves.
   Stir, and remove from the heat.
   Serve in individual bowls.  Sprinkle each with lemon juice and fish
   sauce to taste and garnish with slivers of spring onions and chili.
   From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times
   Editions, Singapore.  1987
   Posted by Stephen Ceideburg; February 6 1991.
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