Makes 3 cups chicken stock:

• 2 lbs chicken bones (backs, breast bone, neck)
• 1 medium onion
• 3 large carrots
• 3 celery stalks
• 1 bunch cilantro, stems only (reserve leaves)
• 6 cloves garlic
• 1 teaspoon black pepper

Prepare:

• 8 large slices unpeeled Siamese ginger (galanga or Kha) 5.5 ounces or common ginger.
• 1 large stalk lemon grass 12 inches, fresh inner core only trimmed to 2 inch pieces.
• 12 fresh Kaffir lime leaves (bai magroot) or strips of peel from 1 small lime
• 2 cans (14 oz each) unsweetened coconut milk
• 1 pound boneless chicken breast in bite size pieces
• 2 tablespoons Chili tamarind paste (1 1/2 Tbs commercial brand Nam phrik pao)
• 1/4 cup fresh lemon juice
• 2-1/2 tablespoons coconut palm sugar, Sucanat or light brown sugar
• 2-1/2 tablespoons Thai fish sauce (nam pla)
• 1/2 pound mushrooms sliced
• 5 small thai chilies (phrik khee nu) stemmed and lightly crushed

Method:
Put stock, ginger and lemon grass in soup pot. If using Kaffir lime tear the leaves and add to pot. (Do not add lime peel until end if using.)

Bring slowly to boil on medium high. Boil 1 minute, stir in coconut milk, return to boil.

Stir in chicken and return to boil. Add chili tamarind paste, lemon juice, sugar and fish sauce. Stir until paste and sugar dissolve. Add lime peel (if using) mushrooms and simmer until tender, 1 minute. Float chili peppers on top and turn heat off. Serve.

Note: lemon grass, lime peel or lime leaf, pepper and ginger are not usually eaten. You may eat the chili pepper (no its not a baby carrot) and ginger if you like it hot!