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Toam Yum Gai
chicken broth
2 Tbsp olive oil
1 tsp sesame oil
3 whole cloves
2 bay leaves
1 sprig fresh thyme
1 onion, cut into pieces
2 carrots, cut into pieces
1 chicken, cut into pieces
6 cups of water
mushrooms
shrimp
1 stalk lemongrass cut into 2 inch pieces
2 slices galanga root
4 Kaffir lime leaves
cilantro leaves
1 tsp chili sauce
2 Tbsp fish sauce
1 1/2 Tbsp lemon juice
sliced hot peppers (optional)
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 for 2 minutes. 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.
Take 4 cups of the stock, Heat until it begins to boil, turn down
the heat till it is just simmering. Add galanga, lemongrass, Kaffir
lime leaves. Add mushrooms, chicken. Stir in the fish sauce,
chili paste. Cover, cook for another 5 minutes Serve.
Add lemon wedges, cilantro, and thinly sliced jalepenos or other
hot peppers at the table. Fresh liquorice basil also adds a nice
touch.
Also had 4 shiitake mushrooms which had been soaking for several
days, so they were cut up, and the soaking juice was added along
with the chicken and mushrooms. About one cup of this.
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Thai Soup 03