( 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.

Recipe compliments of The Carnival Restaurant a restaurant in the Lotus PSK