Toam Yum Gai (Thai Soup)

Recipe Ingredients

		Chicken Broth
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Sesame oil
3		Cloves
2		Bay leaves
1 section		Fresh thyme *
1 section		Onion - cut into pieces (medium)
2 sections		Carrots - cut into pieces (large)
1		Chicken - cut into pieces **
6 cups	1422ml	Water
		Everything Else
		Mushrooms ***
		Shrimp if you want ***
1		Lemon grass - - cut into 2 inch
2		Galanga root - - (more if you like
		Chewing on them.)
4		Kaffir lime leaves
		Cilantro leaves as desired
1 teaspoon	5ml	Chili sauce
2 tablespoons	30ml	Fish sauce
1 1/2 tablespoons	22ml	Lemon juice
		Optional
		Sliced hot peppers

Recipe Instructions

* About 1 tsp. or 1 tbsp of powdered thyme.

** Some boneless skinless chicken pieces, thighs with the bones bashed once with the back of a knife.

*** As many as you like, cut any way.

Instructions:

Use a large covered stockpot. Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir.

Add chicken on top, and pour ONE cup of water over the tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. (What you do with the leftover veggies after making a stock is up to you. I think they end up in Minnesotan hot dishes....) Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemon grass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor).

Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalapenos or other hot peppers at the table. Fresh basil also adds a nice touch.

Source:
Keo Sananikone in "Keo's thai Cusine"

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