Title: Thai chicken coconut soup
 Categories: Soups, Thai
      Yield: 1 Servings
 
      3 cn -TO
      4 cn Coconut milk
           --(the unsweetened kind)
      3 tb Chopped scallions
      1 ts -TO
      3 ts Lemon grass
           Cilantro (pref. fresh) *
           Tofu
           - cubed into smallish pieces
           Chicken
           - also cubed to bite size.
           Mushrooms
      1    Carrot; grated
           Juice from (8?) limes
           - I can never put in enough
           Serrano chillies
           -OR- other hot chili pepper,
           - preferably fresh,
           - but powdered will do)
      1 ts Galanga powder
 
  * (I sometimes leave this out.  Niels says that's defeating the whole
  point, but I think it still comes out great)
  
  Instructions: ============= Heat the coconut milk in a pot. Add
  everything else.  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.
  Cook until the chicken is done and the soup is hot (30 minutes?).
  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).
  
  Posted by Tamar More based upon an ingredient list
  
  From: arielle@taronga.com (Stephanie da Silva)