Tom Khing Kai - Gingery Chicken Soup 2 cup chicken cut into bite sized pieces 4 cup chicken stock 2 stalks lemon grass bruised 2 kaffir lime leaves ( lime zest ok) 1 bunch cilantro leaves and roots, chopped 1 tablespoon prik ki nu (green birdseye chiles), thinly sliced 1 tablespoon prik haeng (dried red chilies), cru shed 1 the juice 3 or 4 limes 3 tablespoon sliced bamboo shoots 2 tablespoon fish sauce up to 3 2 tablespoon shallots thinly sliced 1 tablespoon kratiem (garlic), minced 1 tablespoon khing (fresh ginger), minc 1 tablespoon kha (fresh galangal) 1 prik thai minced 1 freshly ground black pepper to taste Heat a wok dry, and warm the dried chilies, then crumble them. Add a little oil to the wok, and saut' the chilies, ginger, galangal, shallots and garlic, until aromatic. In a medium sauce pan, bring the stock to a boil, add the saut'ed ingredients, and the fish sauce and lime juice, and taste for balance, then add the remaining ingredients, and bring back to the boil before adding the chicken. After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked. Recipe By: Muoi Khuntilanont Yield: 1