VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 lemon grass stalks |
| 3 Tbsp ginger, sliced |
| 4 cloves garlic |
| 3 peppercorns |
| 7 Coriander roots |
| 23 shallots |
| 4 cups coconut milk, medium-thick |
| 1 LB chicken white meat, sliced |
| 5 red chilies (prik khee-nu), minced |
| 4 Tbsp Nam pla (fish sauce) |
| 4 Tbsp lime juice |
| 5 Krapau leaf, shredded (basil leaves) |
| 3 cilantro sprigs, chopped |
DIRECTIONS: Wash lemon grass & trim root ends &tough layers. Slice bottom 6 inches thinly. Chop 1 Tbsp of this. Puree chopped lemon grass, 1 Tbsp of sliced ginger, garlic, peppercorns, coriander roots & shallots. Bring 1 cup of coconut milk to a boil & add lemon grass mixture. While stirring, reduce heat to medium & add chicken, remaining coconut milk, ginger slices & lemon grass. Bring to a boil, reduce heat, & simmer uncovered until chicken is tender. Season with chilies, fish sauce & lime juice. Decorate servings with basil leaves & coriander prigs.
SERVINGS: 4-6
THAI SOUP