Thai Chicken Coconut Soup
2 pounds chicken
1 13.5 ounce can coconut milk
12 slices of young galangal root
8 pieces of lemon grass, cut in 1 inch long pieces
1 can straw mushrooms
3 tablespoons of fish sauce
3 limes
10 green peppers
3 tablespoons coriander
Cut the chicken in slices, about 2x1x1/4 inch; put 1 1/2 cups of water in the pot and bring it to boil; add galangal and lemon grass; add chicken and when it is quite cooked add coconut milk; don't overcook it as the coconut would turn too oily; add mushrooms. Prepare three soup cups; crush the peppers and put in the bowls as much as needed; cut the limes in wedges; divide the chicken and its stock in the bowls; add fish sauce and lime juice to taste; top the hot soup with coriander. Serve it with white steamed rice. The taste should be a combination of being salty, sour and hot.
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