HARRY & SON’S SPICY CHICKEN OR TOFU COCONUT SOUP

6 cups chicken stock

2 Thai chilis, or to taste

6 stalks lemongrass 1-inch piece galangal, roughly

chopped

2 Kaffir lime leaves, roughly

chopped

1 (13.5-ounce) can

unsweetened coconut milk 6 tablespoons fish sauce, or to

taste

2 tablespoons lime juice, or to

taste

½ pound sliced mushrooms 1 (10-ounce) package tofu or 1 (8-ounce) boneless, skinless chicken breast, cut into small dice Sliced scallions, chopped cilantro and red chili oil, for garnish

In a large pot, bring chicken stock to a boil.

While stock is coming to a boil, lay chilis on your cutting board and smash them with the dull side of a chef ’s knife. Remove the tough outer leaves from lemongrass and cut tender inside stalk into 3-inch pieces.

Once stock is boiling, reduce to a simmer and add chilis, lemongrass, galangal and Kaffir lime leaves. Simmer, covered, 1 hour. Strain out solids and add coconut milk, fish sauce and lime juice. Reduce heat and add mushrooms and cook 30 minutes. Taste for seasoning, adding more fish sauce or lime juice if desired. Add tofu or chicken and cook until tofu is heated through or chicken is cooked, 3-5 minutes depending on size of dice. Divide between serving bowls and drizzle with red chili oil, if desired. Garnish with scallions and chopped cilantro. Makes: 8 cups

Per 1-cup serving, with chicken: 66 calories (percent of calories from fat, 27), 9 grams protein, 3 grams carbohydrates, 3 grams fiber, 2 grams fat (1 gram saturated), 16 milligrams cholesterol, 2,687 milligrams sodium.

Per 1-cup serving, with tofu: 63 calories (percent of calories from fat, 43), 5 grams protein, 4 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), no cholesterol, 2,681 milligrams sodium.

CONTRIBUTED BY C.W. CAMERON