Home - By Category - Recipe - Thai Page 1 | Chicken Page 3 | Soups Page 4

Gai Dom Kha (Thai Chicken Soup)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAI DOM KHA (THAI CHICKEN SOUP)
 Categories: Thai, Chicken, Soups
      Yield: 6 Servings
 
      2    Lemon grass, stalks
      4    Garlic clove
      7    Coriander roots
      4 c  Coconut milk, medium-thick
      5    Chilies, red, minced
      4 tb Lime juice
      3    Coriander sprigs, chopped
      3 tb Ginger, siamese, sliced
      3    Peppercorns
     23    Shallots
      1 lb Chicken, breast, sliced
      4 tb Fish sauce (nam pla)
      5    Kaffir lime leaves, shredded
 
  The red chilies are also known as "prik khee nu". Wash lemon grass
  and trim root ends and tough layers. Alice bottom 6 inches thinly.
  Chop 1 T. of this. Puree chopped lemon grass, 1 T. 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.
 
MMMMM

Display Recipe for Import.