Serves 6-8
I've been making this on and off since 1989 and it's good, and not too difficult. Some foodie friends compare it favorably to the one at their favorite Thai place in DC. I've modified the original recipe to avoid the chicken bones and fat from skin in the finished soup -- they distract from the rich coconut and bright lime flavors.
| Qty | Measure | Ingredient |
|---|---|---|
| 3 | C | Coconut Milk, unsweetened, canned (2 13.5 fl. oz. cans) |
| 3 | C | Water |
| 1 | small | Chicken, skin removed, deboned, cut into bite-sized pieces (1 pound prepared) |
| 3 | stalks | Lemon Grass, bruised and cut into 1 inch lengths (2 tsp dried Lemon Grass) |
| 2 | tsp | Laos Powder, ground (Ka, Galanga: somewhat like ginger) |
| 3 | Green Onions, finely chopped | |
| 2 | Tbs | Coriander Leaves, chopped (1 large bunch) |
| 3 | Fresh Serrano chilis, seeded, chopped (or 6 dried hot Asian, ground) | |
| 3 | Tbs | Fish Sauce (Nam Pla) |
| - | - | Lime Juice (from 2 limes) |
In a sauce pan, thin Coconut Milk with Water and bring to low boil.
Add Chicken pieces, Lemon Grass, and Laos Powder. (If you find the woody chunks of Lemon Grass and fresh Galangal annoying in the finished soup, you could wrap them in a cheesecloth bag).
Reduce heat and simmer until Chicken is tender, about 5 minutes. Do not cover as this will tend to curdle the Coconut Milk.
When Chicken is tender, add Green Onions, Coriander Leaves, Chilis.
Bring heat up just below boiling.
Remove pan from heat, stir in Fish Sauce and Lime Juice.
Serve
$Id: gaeng_dom_yam_gai.html,v 1.3 2003/10/05 22:31:55 chris Exp $