Recipe by David Getoff
** Four 14 oz. cans of coconut milk (NOT lite or reduced fat) OR 16 ounces of Tropical Traditions coconut cream concentrate added to 7 cups water
1 tsp. Galanga Root Powder (can be found in a well stocked Asian Market)
1-2 lbs. of bite-size pieces of raw, pastured chicken (David uses only dark meat such as thigh with skin on)
1 cup sliced mushrooms of your choice (Enoki, Shikade, Maitake Oyster, etc.)
4-6 ounces (to taste) of fresh squeezed lemon or line juice (or both) and 6 fresh lemons leaves
2-4 ounces (or to taste) Thai Fish Sauce (found at Asian Markets)
1 tsp. unrefined Redmond Real Salt
1-2 tsp. Thai Chile Paste (if desired) or whatever you wish, such as Habenero Powder
1-2 bunches chopped fresh cilantro leaves (more if desired)
Serrano chiles or other hot pepper chiles, sliced (optional). David uses 4-6
1-2 bunches of green onions, sliced into 1-2 inch pieces (except slice the thick part into smaller pieces)
Combine coconut milk and galangal root powder in a pot. Bring to boil and stir for 1 minute. Add chicken meat and stir for 1 min. Add mushrooms, lemon juice, fish sauce and stir for 1 min. Pour into individual soup bowls and top each with cilantro leaves. For a hotter experience, top with sliced Serrano Chiles.
ENJOY!
