Gai Tom Kha - Chicken And Galanga Soup

Recipe Ingredients

1 tablespoon	15ml	Chicken (medium)
8 cups	1896ml	Coconut milk *
1 cup	237ml	Galanga - sliced thin
1/4 cup	59ml	Fish sauce
3 tablespoons	45ml	Lime juice
1 tablespoon	15ml	Sugar
		Cilantro - chopped
		Thai hot chile peppers

Recipe Instructions

* Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks. Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top.

Source:
July 1993 issue of Bon Appetit

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