Thai Coconut Chicken Soup

Here is another great Thai recipe from my Thai friend Susie which she made for me when I saw her over the summer. If you have trouble finding any of the ingredients just pop into your nearest oriental market. This yummy soup is worth effort of searching out the ingredients.

3/4 pound boneless, skinless chicken meat
2 (14 ounce) cans coconut milk
2 cups water
4-5 pieces of dried galanga root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/2 teaspoon cayenne pepper or crushed chili pepper
2 tablespoons chopped fresh cilantro
2 tablespoon of chicken soup base
2 cans of straw mushrooms
a pinch of sugar
rice

Instructions:

In a large pot bring coconut milk, chicken soup base, galanga root, and water to a boil. Cut chicken into thin strips. Add chicken to the pot. Reduce heat. Add fish sauce, lime juice, cayenne pepper or crushed chili pepper, straw mushrooms, and sugar. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with fresh cilantro and serve steaming hot with rice.

Yield: Serves 8