4 Shallots (crushed or chopped) 6 slices Laos Root (Galanga) 1 lb. Chicken (boneless breast or thighs) (diced) 1 Lemon (Nimbu) (juiced) 2 Red Serrano Chillies (chopped) 1/4 cup Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) 4 Makrood Leaves 1/4 cup Fish Sauce 1 (14 ounce) can Coconut Milk 2 cups Water 1) In a pot heat the water, fish sauce, and coconut milk, with the shallots and galanga. When it boils, add in the chicken, and turn down the heat slightly and cover pot. When the chicken is near done, add the chillies. (Takes approximately 10 minutes or so at medium heat). 2) When ready to serve, add the cilantro/coriander leaves, the makrood leaves, and the lemon juice, stir thoroughly, and serve.

Yield: 4 Servings Degree of Difficulty: Easy Recipe Category: Soup Recipe Ethnic Group: Thai

Recipe Requested by, Samman Tariq (Canada)

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