Thai Chicken Soup (Gai Dom Kha) 2 lemon grass stalks 4 garlic clove 7 coriander roots 4 cup coconut milk medium-thick 5 chilies red, minced 4 tablespoon lime juice 3 coriander sprigs chopped 3 tablespoon ginger siamese, sliced 3 peppercorns 23 shallots 1 lb chicken breast, sliced 4 tablespoon fish sauce (nam pla) 5 kaffir lime leaves shredded The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. Yield: 6