Instructions: A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style. If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces.

In either case, use both dark and light meats for color and nutrition. [Although if youre talking at the table, ya got no reason to be eating a dish this good! S.C. ;-) ]

5 cups "Thin" coconut milk 1 small chicken, sectioned and cut into bite-sized pieces (bone-in) 3 stalks lemon grass, bruised and cut into 1" lengths 2 teaspoons Laos powder (Ka) 3 green onions, finely chopped 2 tablespoons coriander leaves, chipped 4 to 6 fresh Serrano chillies, seeded and chopped Juice of 2 limes 3 tablespoons fish sauce (Nam Pla)

In a saucepan, bring the "Thin" coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve.

NOTE: Beef cut into thin strips or firm white fish pieces may be substituted for chicken.

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