Gai Dom Kha (Thai Chicken Soup)
Yield: 6 servings
2 Lemon grass, stalks
4 Garlic clove
7 Coriander roots
4 c Coconut milk, medium-thick
5 Chilies, red, minced
4 tb Lime juice
3 Coriander sprigs, chopped
3 tb Ginger, siamese, sliced
3 Peppercorns
23 Shallots
1 lb Chicken, breast, sliced
4 tb Fish sauce (nam pla)
5 Kaffir lime leaves, shredded
The red chilies are also known as “prik khee nu”. Wash lemon grass
and trim root ends and tough layers. Alice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger,
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
water. Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get hin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as
before.
For coconut cream, refrigerate first pressing and cream will rise to
top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk,
of which 6 tablespoons is cream.
James C Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com
