CHICKEN COCONUT SOUP Ingredients 3 cups chicken stock 8 large slices ginger 1 stalk lemon grass cut into 2" pices 12 kaffir lime leaves or peel from fresh lime 2 cans unsweetened coconut milk 1 lb chicken finely chopped 2 Tablespoons Chili Tamarind paste ¼ cup fresh lemon juice 2 ½ Tablespoons brown sugar 2 ½ Tablespoons fish sauce ½ lb sliced mushrooms 2 small Thai chilies, stemmed and lightly crushed Technique Put stock, ginger, lime leaves and lemon grass in a soup pot. Bring to a boil and add coconut milk. Stir in chicken and bring back to a boil. Add chili tamarind paste, lemon juice, sugar and fish sauce. Add mushrooms and chilies and simmer for 1 minute. Serve Note - Lemon grass, lime leaves and ginger are not meant to be eaten.