Thai Chicken Soup With Coconut Milk

Ingredients

16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Preparation

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Grain Bread Recipe

INGREDIENTS:

2- 3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey or molasses)
4-5 cups whole wheat flour, plus more as needed
4 tablespoons vegetable oil
1 tablespoon salt
1/2 cup buckwheat flour
1/2 cup soy flour
1/2 cup cornmeal
1/2 cup uncooked rolled oats
1/2 cup rye flour
1/2 cup millet (cracked, if desired)

PREPARATION:

Combine the water and yeast to dissolve. Add the sweetener of your choice and whole wheat flour. Beat 2 1/2 minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds.

Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 200 for 30-40 minutes. Cool on a wire rack.