This ones a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish. Lime zest could be used for the bergamot leaves. Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves. Stir, and remove from the heat. Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (2669g)|
|Recipe Makes: 1|
|Calories from Fat: 3270 (73%)|
|Amt Per Serving||% DV|
|Total Fat 363.4g||485 %|
|Saturated Fat 219.9g||1100 %|
|Monounsaturated Fat 80g|
|Polyunsanturated Fat 39.6g|
|Cholesterol 1014mg||312 %|
|Sodium 3861.2mg||133 %|
|Potassium 5396.7mg||142 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 42.8g|
|Protein 277.3g||396 %|
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Calories per serving: 4482
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