CHICKEN COCONUT SOUP 3 cups chicken stock 1 can coconut milk 3 pieces thai ginger (ka, laos, galanaga) 3 lime leaves 8 oz. Chicken meat cut in strips 2 small chillis 1-2 t. Fish sauce 1-2 t. Lime or lemon juice cilantro for garnish Slowly bring to a boil the chicken stock, coconut milk, chicken meat, Thai ginger, lime leaves. Reduce heat, and simmer 10-15 minutes. Add fish sauce, lime juice, and chillies, and remove from heat. Add cilantro and serve. MEE KROB (SWEET CRUNCHY NOODLES) -- Add 3 inches of oil to a wok. Deep-fry 1/4 inch cubes of tofu until golden. In the same oil, deep-fry small handfuls of bean thread noodles until they puff and start to brown (about five seconds). Mix juice of 1-2 oranges, 1 T. sweet soy sauce, 2 T. water, 4 T. sugar, 4 T. vinager, 1 T. finely minced garlic, 1/2 tsp. salt. In 1 T. oil stir-fry 1 T. dried shrimp (washed and soaked for ten minutes) for a minute. Remove from wok, and add the sauce. As it starts to boil, add the noodles, the shrimp, and the tofu. Toss gently, and serve garnished with chopped chillies, and green onions. LAAB GAI (CHICKEN SALAD) -- Stir-fry in 1 T. oil, 8 oz chicken breast cut in 1/4 inch cubes. Add 2 T. fish sauce and 2 T. lime juice. Add sprinkle of Thai ginger powder (if available), 1 T. toasted rice powder, 1 bunch of minced green onions, and 1 tsp. toasted dry red chillies. Add blanched vegetable (beans, brocolli, etc.). Remove from heat and add chopped mint and serve on a bed of Chinese cabbage or lettuce. SHRIMP CAKES -- Pound 1/2 lb shrimp to a paste. Add 1/2 T. yellow curry paste, 1 egg, 2 T. fish sauce, 4 T. minced green beans (blanched), 5 finely minced and soaked lime leaves, and mix until sticky. Shallow fry until golden (about three minutes). Serve with cucumber sauce. THAI SPRING ROLLS -- Finely mince and mix together: 2 cloves garlic, 3-4 T cilantro root (or leaf), 1 cup bamboo shoots, 2 oz mushrooms, 1 stalk celery, 2 green onions, 1 small carrot, 3/4 cup bamboo shoots. Mix together with 1 egg, 2 T. fish sauce, and a pinch white pepper. Add 4 oz ezch of minced shrimp and pork. Add the noodles, and mix. Use 2 T. mixture per spring roll. Roll like a diaper, seal with egg yolk, and deep fry until golden brown (about 4 minutes). STEAMED SALMON MOUSSE -- Make as for shrimp cakes, only add 1 beaten egg white, and omit the green beans. Steam for five to ten minutes CUCUMBER SAUCE -- Peel and slice one cucumber into 1/8 inch slices. Toss with 2 minced chillies, 2 T. minced red onion, 2 T. sugar, 4 T. vinegar, and a pinch of salt.