First Recipe

I have to admit that this is the first recipe to go up because it's already typed in. We have it with a great Thai salad from Jaime Oliver's book "The Naked Chef Takes Off," and white rice. Jaime's recipe to follow soon. Comments between the *s are our modifications.

Thai Chicken Soup with
Coconut Milk and Galangal
by Otti Kiraly

1 tablespoon vegetable oil
1 shallot (thinly sliced)
1/2 teaspoon garlic (minced)
1 tablespoon lemon grass (minced)
1 tablespoon dried red chili flakes, or to taste
1 teaspoon ground chili pasts, or to taste
1 (1-inch) section frozen or fresh galangal (thinly sliced and bruised with the back of a knife) *we use dried because its so hard to find fresh out here in Utah. We get ours at Chao's (asian supply store between 100 and 200 North on University Ave), but I've seen in in Indian supply stores too.*
3 cups chicken stock
2 tablespoons fish sauce, or to taste
1 teaspoon sugar
2 cups unsweetened coconut milk *we use 2 cans*
1/3pound chicken breasts or thighs (cubed)
1 cup straw or white mushrooms
1 cup red ripe tomato (cubed)
1/2tablespoon fresh lime juice
2 kaffir lime leaves (cut in half)
6 fresh cilantro sprigs (chopped, for garnish)

1. Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chili flakes, and chili pastes and brown slightly, about 30 seconds. *we put in any chili after the chicken broth. It's not as fragrant – but then again – with chili we found fragrant more often translates into eye burning fumes throughout the house. *
2. Working quickly and without burning the spice, add the galangal, chicken stock, fish sauce, sugar, and coconut milk.
3. Bring to a boil and add the chicken, mushrooms, and tomato.
4. As soon as it comes to a second boil, turn off the heat and add the lime juice and lime leaves and serve immediately. Garnish with the cilantro.

Optional: For a richer broth, increase the proportion of coconut milk to chicken stock. For a thinner broth, reduce the ratio of coconut milk to chicken stock. Or, substitute regular, lowfat, or nonfat cows’ milk for the coconut milk. Advise guests not to eat the galangal and lime leaves—they are for flavoring only. *Otti also told us the last time we visited that if you cut out the chicken broth it becomes a curry to pour over rice instead of a soup. We haven't tried it ourselves yet, but it sure sounds yummy. *