In response to the thread about the Thai Chilies, here is one of my favorite all time Thai recipes -


Tom Kha Gai Soup

14 fl oz canned coconut milk
18 fl oz chicken stock
6 thin slices fresh galangal (find it at many oriental stores – often dried), sliced and bruised (reconstituted if necessary)
2 stalks fresh lemon-grass, bruised
8oz chicken breast fillets, cut into strips
2 red chilies, deseeded and sliced finely
4 spring onions / green nions, sliced finely
4 tbsp fish sauce
2 tbsp lime juice
2 tbsp chopped fresh coriander

In a Dutch oven, combine chicken stock, coconut milk, lemongrass and galangal.
Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
Add the chilies and spring onions / green onions and simmer for 3 more minutes.
Stir in the fish sauce, lime juice and coriander.
Serve with rice.