Recipe for Chicken and Galingale Soup with Coconut Milk 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE STOCK ----------------
2 lrg Chicken breasts, on the bone
1/4 lt Cold water, (2 pints)
4 x Lemon grass, washed and bruised
10 x Cm, (4 inch) piece of galingale, peeled and sliced
4 x Kaffir lime leaves
3 x Shallots or 1 medium-size onion, sliced
3 sm Dried red chillies
----------------- TO FINISH THE SOUP ----------------
125 gm Fresh shiitake or oyster mushrooms, sliced thinly (4oz)
4 tbl Lime juice or lemon juice
1 tbl Fish sauce
A large pinch of chilli powder
1 x 125 millilit coconut milk, (4 fl oz)
3 tbl Chopped fresh basil
Instructions:
Instructions: Put all the ingredients for the stock in a saucepan, boil for 15 minutes, then take out the chicken breasts.

Bone and skin the breasts, slice them thinly and keep them aside. Put the bones and the skin back into the stockpot and continue cooking the stock for 30 minutes.

Strain the stock through a fine sieve into another saucepan. You should have about 900ml (1 1/2 pints). Bring it back to the boil add the chicken, mushrooms and the rest of the ingredients, except the coconut milk and basil. Simmer the mixture for 3 minutes, adjust the seasoning, and add the coconut milk.

Simmer gently for 3 more minutes stirring most of the time, to prevent the coconut milk from boiling.

Just before serving, put the basil into the very hot soup, to cook it just a little.

Serve hot, with the chicken breast and mushrooms divided equally among the soup bowls.

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