( Tom Kha Kai)

Ingredients:

2 Tablespoons Siamese ginger, sliced

1 stalk lemon grass, cut into, 1″ pieces

1 1/2 Tablespoons hot pepper, chopped

1/3 cup mint leaves
4 cups coconut milk
3 – 4 Kaffir lime leaves
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1″ pieces

METHOD .

Using a medium – sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 – 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

Serve hot with steamed Jasmine rice.