Categories: Soups/stews, Thai, Poultry 
      Yield: 1 servings 
  
      3 cn -TO                                      - also cubed to bite size. 
      4 cn Coconut milk                             Mushrooms 
           --(the unsweetened kind)            1    Carrot; grated 
      3 tb Chopped scallions                        Juice from (8?) limes 
      1 ts -TO                                      - I can never put in enough 
      3 ts Lemon grass                              Serrano chillies 
           Cilantro (pref. fresh) *                 -OR- other hot chili pepper, 
           Tofu                                     - preferably fresh, 
           - cubed into smallish pieces             - but powdered will do) 
           Chicken                             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)