Toam Yum Gai (Thai Soup)

Directions

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 if you want.

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 until 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 until it is just simmering.

Add galanga, lemongrass, 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 jalepenos or other hot peppers at the table.

Fresh liquorice basil also adds a nice touch.