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Print this Recipe    Thai Soup 11

Thai Chicken Soup (Gai Dom Kha)
Yield: 6 servings

2 lemongrass stalks
3 tablespoons galangal, sliced
4 garlic clove
3 peppercorns
7 coriander roots
23 shallots
4 c coconut milk
1 lb chicken breast, sliced
5 chilies, minced
4 tablespoons fish sauce (nam pla)
4 tablespoons lime juice
5 kaffir lime leaves, shredded
3 coriander sprigs, chopped

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.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced galangal
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,
galangal 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.


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