2 cans coconut milk

chicken

1/2 cup thin slices of young galangal (Thai ginger)

1 lemon grass stalk

3 to 4 Kaffir lime leaves

3 Tbs fish sauce

3 limes

10 chili peppers

cilantro, chopped

other vegetables, as desired

Pour coconut milk into a soup pot and add all other ingredients except fish sauce, lime juice, cilantro, and chilis.  Cook the chicken mixture until chicken is tender.  Add the remaining four ingredients or serve them on the side.   Serve over cooked jasmine rice.  Make sure to pull out the galangal slices, lemon grass stalks, and lime leaves before eating.  To make this soup when time is lacking, use canned white chicken or boiled chicken left over from another meal.

The ingredients are usually available at an Oriental grocer.