Creamy Chicken Soup with Coconut Milk Preparation 1) Place the stock in a pot and add the lemongrass, galangal, kaffir lime leaves. 2) Bring to boil over medium heat. Add the chicken, mushrooms, salt, lime juice, fish sauce and sugar. 3) Reduce heat to low and cook slowly uncovered, for 10 minutes or until the chicken changes color, then add coconut milk and chilies. 4) Bring almost to boil, stirring constantly for 2-3 minutes, then remove from heat and serve. Note: Cook gently over very low heat at the final stages to prevent the coconut milk from separating  

Icy Prawn Soup with Lemongrass Preparation 1. Bring the stock to a boil and add kaffir lime leaves, galangal root, coriander roots an lemongrass. Simmer for 15 minutes 2. Add the prawns or shrimp, mushrooms and chilies and simmer for 3 minutes. 3. Add the lime juice and fish sauce to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves. Note: Do not over cook the prawns or they will become tough. Use home made chicken stock in this dish for the best flavor. Any verity of seafood may be substituted for or...

Green Curry Paste​ Preparation 1) Blend or process all the ingredients together, using extra oil if necessary to achieve a smooth paste. 2) Store half in a clean jar in the refrigerator, where it will last for several weeks. 3) Freeze the remainder in measured amounts for later use. Most curries require about 1 to 2 tablespoons. Makes 1 cup (250 ml/8 fl oz)