Thai Chicken Coconut Soup

Title: Thai Chicken Coconut Soup
Categories: Soups, Thai
Yield: 1 servings
3 cn -TO - also cubed to bite size.
4 cn Coconut milk Mushrooms
--(the unsweetened kind) 1 Carrot; grated
3 tb Chopped scallions Juice from (8?) limes
1 ts -TO - I can never put in enough
3 ts Lemon grass Serrano chillies
Cilantro (pref. fresh) * -OR- other hot chili pepper,
Tofu - preferably fresh,
- cubed into smallish pieces - but powdered will do)
Chicken 1 ts Galanga powder
* (I sometimes leave this out. Niels says that's defeating the whole
point, but I think it still comes out great)

Instructions: ============= 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).