CHICKEN COCONUT SOUP (Tome Kha Gai)
2 stalks fresh lemon grass
2 Tbs fresh lime juice
2 Tbs fish sauce (nam pla)
2 scallions (white and green parts, trimmed, thinly sliced crosswise)
6 fresh or frozen Thai kaffir lime leaves
10 - 12 slices galangi or ginger
8 - 10 fresh hot Thai red and green peppers stemmed and lightly pressed
2 Tbs coarsly chopped fresh cilantro
1/2 boneless chicken breast, sliced or in bite sized chunks
1/4 lb (1 cup) white mushrooms, stemmed, thin slice
14-oz can unsweetened coconut milk
14-oz chicken broth or 1 3/4 cups water
Trim tops and bottoms of lemon grass, smash grass to release flavor, cut into 2-inch lengths Combine lime juice, fish sauce, scallions, ½ lime leaves in a bowl. Place all other ingredients, remaining lime leaves, and chicken nearby. Combine coconut milk and broth, bring to gentle boil over med-high heat. Add galangal, lemon grass, and lime leaves. Add chicken and mushrooms. Return to gentle boil, reduce heat, simmer 10 minutes.
Remove pan from heat, pour hot soup over the seasonings in serving bowl, sprinkle with chopped cilantro, serve hot. Add chiles per taste to individual bowls.
2 stalks fresh lemon grass
2 Tbs fresh lime juice
2 Tbs fish sauce (nam pla)
2 scallions (white and green parts, trimmed, thinly sliced crosswise)
6 fresh or frozen Thai kaffir lime leaves
10 - 12 slices galangi or ginger
8 - 10 fresh hot Thai red and green peppers stemmed and lightly pressed
2 Tbs coarsly chopped fresh cilantro
1/2 boneless chicken breast, sliced or in bite sized chunks
1/4 lb (1 cup) white mushrooms, stemmed, thin slice
14-oz can unsweetened coconut milk
14-oz chicken broth or 1 3/4 cups water
Trim tops and bottoms of lemon grass, smash grass to release flavor, cut into 2-inch lengths Combine lime juice, fish sauce, scallions, ½ lime leaves in a bowl. Place all other ingredients, remaining lime leaves, and chicken nearby. Combine coconut milk and broth, bring to gentle boil over med-high heat. Add galangal, lemon grass, and lime leaves. Add chicken and mushrooms. Return to gentle boil, reduce heat, simmer 10 minutes.
Remove pan from heat, pour hot soup over the seasonings in serving bowl, sprinkle with chopped cilantro, serve hot. Add chiles per taste to individual bowls.
