Instructions: For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes.

Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute.

Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

This recipe yields 4 to 6 servings.

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