Thom Kha Kai Serving Size: lemon grass, cut into, 1" pieces hot pepper, chopped mint leaves coconut milk Kaffir lime leaves chicken breast slices fish sauce lime juice green onions, cut into 1" pieces Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes. Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes. Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves. Serve hot with steamed Jasmine rice. Recipe compliments of The Carnival Restaurant, a restaurant in the lotus PSK. copyright 2008 galanga.com