Coconut Ginger Soup

12 oz. chicken, or cleaned shrimp, shelled and deveined, or firm tofu, strained and cubed
1 (14 oz.) can pure coconut milk (regular or lite)
1/2 cup water
3 pieces fresh lemon grass, cut in half and bruised
6 tbsp. sauce
1/3 cup fresh lime juice
2 Kaffir lime leaves (optional)
1-inch piece fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
2 tbsp. sugar
2 tbsp. tom yum hot & sour soup mix
2 tbsp. roasted red chili paste
1 (15 oz.) can straw mushrooms, drained
optional garnish: sprigs of fresh cilantro

Bone and skin chicken; cut into large bite-size cubes.

In a large pot, combine the coconut milk, water, lemon grass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

Add tom yum hot & sour soup mix and roasted red chili paste and stir well to incorporate. Add the mushrooms and chicken, shrimp or tofu; simmer for an additional 10 minutes.

Remove lemon grass, kaffir lime leaves and galangal from soup before serving. Garnish with cilantro.

Makes 3 to 4 servings