Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cans  coconut milk -- (make sure it's the
                        unsweetened kind)
  3        tablespoons  chopped scallions
  3          teaspoons  lemon grass
                        cilantro -- (preferably fresh.
                        -- optional
                        tofu -- cubed small
                        chicken -- cubed to bite size
                        -- pieces
                        mushrooms
  1                     carrot -- grated
                        juice from loads of limes -- 8 or so
                        serrano chillies -- (or any other hot
                        -- chili, again
                        preferably
                        pepper -- fresh but powdered
                        -- will do
  1           teaspoon  galanga powder

Preparation:

Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness

Nutritional Information:

561 Calories (kcal); 57g Total Fat; (85% calories from fat); 6g Protein; 15g Carbohydrate; 0mg Cholesterol; 43mg Sodium