"notbob" > wrote in message
news:w7ied.290348$MQ5.230249@attbi_s52...
>
> Tom Kha Gai (Chicken Coconut Soup):
>
> I can of coconut milk (the real deal ...no bar mix!)
> 4 50¢ piece sized slices of ginger
> 1 stalk lemon grass sliced thinly on the diagonal
> 4 Kaffir lime leaves (if none, make split pea soup instead)*
> 8-12 oz of bone/skin-less chkn breasts
> 4 T nam pla (fish sauce)
> 1 T sugar (I will attest splenda works just fine)
> 1/4 C fresh squeezed lime juice
> 1/4 C chopped cilantro
> 1-5 dried hot chilis (you KNOW what will work for you! Using chipotle is
> punishable by death!!)
>
> pan fry chicken breasts to half cooked and chop to bite sized pieces and
set
> aside. Put half coconut milk and all the rest of the stuff in a pan and
> heat to simmer and let the stuff orgy for 5 mins. Add chicken and
remaining
> milk and bring to just boil or till chicken is fully cooked. Serve with
> Singha or other pilsner beer.
>
> *If you've no kaffir lime leaves, Buddha will forgive you for using
pedestrian
> lime zest.
>
> enjoy =D
> nb

I really like Singha! That will be fine! Thank you for the recipe nb. It
"reads" delicious. I have to go out of my way now to purchase lemon grass
and kaffir lime leaves (they have them frozen at the Indian grocery), thank
you very much. Come to think of it, I am out of nam pla too. I have the rest
of the stuff. I will use the small red Mexican chilies. That's what I use
mainly for Asian and Italian cooking, but, oddly, not for Mexican cooking. I
really appreciated the humor you used! Muchas gracias amigo!

Charlie