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

[Elaine Koogler]

that's what the recipe said.  I've always used those lemon/lime leaves that are
shaped almost like two leaves hooked together (don't ya love my knowedge of
botany??).  I have been able to get them at oriental grocery stores.

Kiri

Susan Fox-Davis wrote:

> Lemon LEAVES, like, the green leaf of the lemon tree?  That does not taste like
> lemon zest as such.  <singing, lemon leaf, very preety, and the lemon flower is
> sweet... o/ o/ o/ >
>
> Selene, Caid
>
> 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
>
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