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 stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice.

Divide among serving bowls and garnish with cilantro leaves.

This recipe yields 4 to 6 servings.

Comments: If you want to make this a hearty meal, add 2 (4-ounce) catfish filets, cut into strips.

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