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Thai Chicken Soup

List of Ingredients

Close to that served on the buffet at our local Thai restaurant. Amounts are approximate.

1 quart broth
1 can coconut milk (low-fat, if possible)
1 small onion, minced
1 c. diced cooked chicken
4-5 thin slices galangal
2 Kaffir lime leaves
4-5 stalks lemon grass (cut in 4-6" lengths and bottom ends crushed)
juice of 2 limes or lemons
1/4 head cabbage, chopped
3 green onions, sliced thin

Remove galangal, leaves, and grass before serving.



Recipe

Bring broth to a boil. Add galangal, Kaffir lime leaves, lemon grass and onion. Simmer about a half hour. Add remaining ingredients. Simmer another 30 minutes.

Note: Fresh galangal, Kaffir lime leaves, and lemon grass are best, but most Oriental grocery stores carry only dried. Dried varieties should be reconstituted in warm water for 20 minutes before adding to soups or stews.

I'm fortunate to grow all of those exotics. They do quite well in pots.

Fresh ginger may be substituted for the galangal--even though purists frown.