[Sca-cooks] RE: [Sca-cooks]Thai food (was Galangal)

[Sue Clemenger]

Kiri-sama...the soup sounds divine, but three and three-quarters QUARTS
of coconut milk???? Yikes, but that'd be expensive to buy in the little
cans at my local market..... Does this make soup for an army??? And what
size galanga root pieces? I can't get the fresh stuff, but I can get it
in the little dried chips, or ground up.  How much would be an
equivalent substitute?
--Maire, who thinks this could become her new chicken comfort soup this
winter....

Elaine Koogler wrote:
>
> After all of this, I'm going to have to break down and make some of my Thai
> chicken soup....OK...I know, here's the recipe:
>
> LEMON GRASS SOUP
>
> 2.5 QTS CHICKEN BROTH
> 3.75 QTS. COCONUT MILK
> 3 C. LEMON JUICE
> 3 C. FISH SAUCE
> 18 PCS. GALANGA ROOT
> 18 PCS. LEMON LEAVES/LEMON ZEST (GRATED)
> 1/4 C. LEMON GRASS
> 6 8 OZ CANS STRAW MUSHROOMS
> 12 WHOLE CHICKEN BREASTS, SLICED INTO 1" PIECES
> 12 ? FRESH GREEN CHILIS, SLICED 1/8" THICK
> 3 t SUGAR