Gai Dom Kha (Thai Chicken Soup)

Recipe Ingredients

2		Lemon grass - stalks
4		Garlic clove
7		Coriander roots
4 cups	948ml	Coconut milk - medium-thick
5		Chilies - red, minced
4 tablespoons	60ml	Lime juice
3		Coriander sprigs - chopped
3 tablespoons	45ml	Ginger - Siamese, sliced
3		Peppercorns
23		Shallots
1 lb	454g / 16oz	Chicken - breast, sliced
4 tablespoons	60ml	Fish sauce - (nam pla)
5		Kaffir lime leaves - shredded

Recipe Instructions

The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly and chop 1 tbsp. of this. Puree chopped lemon grass, 1 tbsp. 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 thin 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.

Source:
July 1993 issue of Bon Appetit

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