The Farmer Family Cookbook

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Ingredients

• .50.166666666667 cup straw mushroom
• 31 Thai chili pepper
• 31 slices galangal
• .50.166666666667 cup coconut milk
• 10.333333333333 stalk lemon grass (cut off the top part leaving 2/3 of stalk slice 1 1/2 inches long)
• 10.333333333333 piece chicken breast, sliced thin
• 31 cups water
• 10.333333333333 lime
• 20.666666666667 tbsp fish sauce
• 41.33333333333 kaffir lime leaves (tearing off the central stem)
• 31 sprigs cilantro
• .50.166666666667 cup baby corn (cut) optional

Steps

1. Put coconut milk, water, galangal, lemon grass in a pot. Let them boil at medium to low heat.
2. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle.
3. Add sliced chicken, kaffir lime leaves and fish sauce. Add straw mushroom (drain) and baby corn. Let it boil again and turn off the heat.
4. In serving bowls, add crushed fresh thai chili pepper. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.
5. Tips: As always, if you find the recipe to be too mild, add more fish sauce or chili pepper or lime. DO NOT eat the galangal, lemon grass, kaffir lime leaves or thai chili pepper.