Tom Kha Soup (Kristi Hansen)

2 Tbls. oil

3 cloves garlic -- crushed

4 Tbls. green onion

1/2 medium yellow onion

1 stalk lemon grass cut into 2-inch lengths -- or 1 tsp. ground

1 inch fresh ginger cut in 1/4 inch pieces -- or 1/2 tsp. ground

1 tsp. Red curry paste -- (adjust for desired heat level)

1 inch dried or fresh galangal -- or 1 tsp. ground

3 cups water

1 1/2 lb. chicken breast -- sliced thin

2 Tbls. cornstarch

1/4 c. fish sauce

1/8 c. lime juice (about 1-1/2 limes)

1 can coconut milk (14 fl. oz.)

1 can straw mushrooms (15 oz.) -- drained, or fresh white mushrooms, sliced

6 Tbls. fresh cilantro

In a medium-sized pot with oil, stir-fry the garlic, onions, lemon grass, ginger, curry paste, and galangal for 2 minutes.

Add the water and bring to a boil. Coat the sliced chicken with cornstarch and add it to the boiling soup. Cook for 4 minutes.

Add the fish sauce, lime juice, coconut milk, and mushrooms and simmer for 2 more minutes. Garnish with fresh cilantro. (Lemon grass, ginger, and galangal chunks should be strained out or avoided when serving.)

My family likes to eat this with a scoop of basmati or jasmine rice in the bottom of our bowls. (Any rice is good.) This makes it a complete meal.

Everything can be thrown in the crock pot in the order listed and cooked all day if you like. When I do that, I leave out the oil and I put in frozen chicken breasts, which I shred before serving.