Tom Khing Kai - Gingery Chicken Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken cut into bite sized pieces
4 cups	948ml	Chicken stock
2		Lemon grass - bruised
2		"kaffir" lime leaves - ( lime zest OK)
1		Cilantro, leaves and roots, chopped
1 tablespoon	15ml	Prik ki nu (green birdseye chiles) - thinly sliced
1 tablespoon	15ml	Prik haeng (dried red chilies) - crushed
		The juice 3 or 4 limes
3 tablespoons	45ml	Sliced bamboo shoots
2 tablespoons	30ml	Fish sauce - up to 3
2 tablespoons	30ml	Shallots, thinly sliced
1 tablespoon	15ml	Kratiem - (garlic), minced
1 tablespoon	15ml	Khing - (fresh ginger), minc
1 tablespoon	15ml	Kha - (fresh galangal)
		Prik thai - minced
		Freshly ground black pepper - to taste

Recipe Instructions

Heat a wok dry, and warm the dried chilies, then crumble them. Add a little oil to the wok, and saute the chilies, ginger, galangal, shallots and garlic, until aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients, and the fish sauce and lime juice, and taste for balance, then add the remaining ingredients, and bring back to the boil before adding the chicken. After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked.

Recipe By: Muoi Khuntilanont

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

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