Coconut Chicken Soup

- "Kim, I know what fish sauce smells like. When I was working at the Whole Foods general distribution center, I accidentally dropped a bottle."

- "And you went '*sniiiiiiiff* Hello ladies!'?"

Ingredients:

2 14-oz cans Coconut Milk

3 cups Thai Chicken Stock

6 Kaffir Lime Leaves (torn up)

1 lb Chicken (cut into bite sized pieces)

1/4 cup Lemon or Lime Juice

2 1/2 tbs Tamarind-Chili Paste

2 1/2 tbs Fish Sauce

1/2 cup chopped Mushroom (the giant phallic-looking stem kind)

Bring the Thai chicken stock to a boil on medium-high heat. Add the Kaffir lime leaves (torn up, but left in large enough hunks that diners are discouraged from eating them). Whip up the coconut milk so that the coconut fat is mixed in (otherwise you'll end up with some embarrassing telltale white spots all over your nice black shirt when the fat blobs splash into the hot stock). Bring it all back to a boil and stir in the tamarind-chili paste and the fish oil. Inhale deeply and enjoy the vaguely erotic scent of hot fish. Add the chicken and boil for 3 or so minutes. Ream the hell out of a couple of lemons or limes and squirt the juice directly into the boiling liquid just before adding the mushroom bits. Boil for about 1 minute until the mushroom gets tender, then serve immediately while everything is nice and hot.