recipe re-post from main board

I thought you all might like to try this. Please feel free to modify it if you like to fit your own diet. I was inspired by all of the recipes that have been posted on herethe main board today so I thought I would share one of my favorites. Tom Ka Gai * 2 teaspoons peanut oil * 2 cloves garlic, minced * 2 tablespoons grated fresh ginger root * 1/4 cup chopped lemon grass ( you can usually find this in the produce dept. Melissa's brand offers some in a small package), or at an asian market) or if you have to you can use 2 T lemon juice it just doesn't taste as authentic if you do so. * 2 teaspoons crushed or ground red chili pepper * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 lb skinless, boneless chicken breast halves - cut into thin strips * 1 onion, thinly sliced * 4 cups low sodium chicken broth * 1 (10 ounce) can lite coconut milk *1 can of bamboo shoots (optional-these add flavor, you can remove them if you are not comfortable eating them) * 1/4 cup fish sauce ( you can get this in the asian section at the grocery store) * 1/2 cup chopped fresh cilantro *1 can of water chestnuts, diced. (reserve liquids) * 3 Tablespoons of corn starch *2 small potatoes, peeled and cubed 1/2 inch Slice chicken pieces very thin, sautee lightly in peanut oil with the onion until the onion is carmelized (be careful not to burn it) In a pan add all of the liquid ingredients. Cilantro, ginger, garlic, fish sauce, water chestnuts, chili pepper, coriander and cumin. bring to a slow boil and add potatoes, when potatoes are fork tender, reduce the heat and add the chicken and onions. Using the corn starch make a paste with the liquid from the water chestnuts. Whisk theis into the soup and allow to thicken for an additional 10 minutes stirring frequently. You can reduce or eliminate the red chili if you cannot have spicy foods. 1/2 cup has 13 grams of carbs, 9 grams of protien, 9 grams of fat This is one of my favorite dishes to serve on a cold winter day. I hope you enjoy it! ~~Jaimee