TOM KA GAI SOUP

Chicken
Coconut milk
6 Kaffir lime leaves (tear to release flavour)
3 Lemon grass (bruised whole not sliced)
2-3T Lime or lemon juice
1T Fish Sauce
Ka (also known as Galangal)
Chillies (as many as want)
1 can Straw mushrooms
1 heaped tspn Tom Yom Kung (see note below)
(Other alternative or additional ingredients include sliced celery, chunks of fresh tomato
and sliced capsicum.  Substitute prawns for chicken).

Boil kaffir lime leaves, ka and lemon grass in small amount of water for a few minutes to
release flavours.  Add all other ingredients and simmer for 30 mins (or until chicken cooked).

Just before serving garnish with fresh cilantro and shallots.

(Tom Yom Kung is a red paste used for colouring rather than flavouring.
Ask at any Asian Grocery for nearest equivalent).

Terry and Sandy Sargent
Yacht VALHALLA