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Gai Thom Kha

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAI THOM KHA
 Categories: Chicken, Soups, Thai
      Yield: 6 Servings
 
      2    Lemon grass stalk
      3 tb Siamese ginger; sliced
      4    Garlic cloves
      3    Peppercorns
      7    Coriander roots
     23    Shallots
      4 c  Coconut milk, medium-thick
      1 lb Chicken, white; sliced
      5    Red chilies (prik khee-nu);
           - minced
      4 tb Nam pla
      4 tb Lime juice
      5    Krapau leaf; shredded
      3    Cilantro sprig; chopped
 
  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 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.
 
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