Delicious tasting soup made with coconut milk. Add some chicken, scallions, mushrooms and an egg omelet and the result is a wonderful soup, unlike all the rest.

INGREDIENTS

7 oz. chicken breast (sliced into thin pieces)
1 can coconut milk
2 cups chicken broth
¼ cup scallions (sliced into 1" lengths)
1 each chicken flavored bouillon cube
2 each eggs (make into an omelet)
2 each red chili pepper (crushed)

7 each baby bella mushroom (cut in half)
1 each lemon grass (cut into small pieces and crushed)
2 each kaffir lime leaves (cut or torn into small pieces)
4 slices galangal (sliced thin)
4 tbsp. fish sauce
3 tbsp. lime juice
2 each coriander roots or stems (crushed)

PREPARATION

1. In a pot, mix the coconut milk and water together and bring to a boil using a medium high heat setting. Then add the chicken flavored bouillon cube and stir until dissolved.
2. In the meantime, prepare the omelet and slice into bite size pieces.
3. Add the chicken, omelet, and mushrooms to the pot and continue to heat until thoroughly cooked, and then add the galangal, coriander stem, lemongrass, red chili pepper, and kaffir lime leaves until they are cooked as well.
4. Turn off the heat and season with fish sauce and lime juice and stir well.
5. Garnish with scallions and serve hot.

Makes 2 servings