Gai Dom Kha (Thai Chicken Soup)
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemongrass
stalks |
*
|
| 4 | each |
garlic cloves
|
|
| 7 | each |
coriander root
|
*
|
| 4 | cups |
coconut milk
|
|
| 5 | each |
hot chili peppers
minced |
*
|
| 4 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
ginger
|
|
| 3 | each |
peppercorns
|
*
|
| 23 | each |
shallots
|
*
|
| 1 | pound |
chicken
sliced |
|
| 4 | tablespoons |
fish sauce
nam pla |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemongrass
stalks |
*
|
| 4 | each |
garlic cloves
|
|
| 7 | each |
coriander root
|
*
|
| 946 | ml |
coconut milk
|
|
| 5 | each |
hot chili peppers
minced |
*
|
| 6E+1 | ml |
lime juice
|
|
| 45 | ml |
ginger
|
|
| 3 | each |
peppercorns
|
*
|
| 23 | each |
shallots
|
*
|
| 453.6 | g |
chicken
sliced |
|
| 6E+1 | ml |
fish sauce
nam pla |
|
Directions
Purée chopped lemon grass, 1 tablespoon of sliced ginger, 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, ginger 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 hin 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.
