Thai Chicken & Coconut Milk Soup (tom Ka Gai Or Kai Tom Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Canned coconut milk, such as Chaokoh
1/4 lbs: Chicken breast, cut into small chunks
1: Lime, juice and grated peel
1: 4" piece of lemon grass, cut into very thin - (1/16") slices on the - diagonal
3 slice: Galanga, (more if desired) -OR substitute fresh ginger
Hot chile peppers to taste, cut into thin circles
Cilantro for garnish,
Directions:
* Note: preferably Thai birds, with serranos an acceptable substitute,
(though Ive used sweet Fresno chiles in a variation Ill describe
below).
Instructions: Pour the lime juice on the chicken and let stand while
you prepare the rest of the soup. In a medium saucepan, place the
coconut milk, lemon grass, grated lime peel, galanga or ginger, and
(optionally) chiles. (The optional part is that if you dont want the
whole dish to taste spicy, add the chiles later; the earlier you add
them, the hotter the resulting dish.) Bring the coconut milk to a
simmer.
When the soup is simmering, add the lime-soaked chicken pieces and
stir to distribute them. Reduce the heat so the soup stays just
below a boil and cook for 12 to 15 minutes, or till the chicken
pieces are finished cooking. Remove from heat and serve immediately
with fresh cilantro leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead
of the ginger, and used the sweet Fresno chiles instead of Thai
birds. We also served it over Vietnamese rice noodles. Was it
southeast Asian or Caribbean? Who cares, it was wonderful. If you
cant find grouper, itd be good with any tender, delicate white fish
~- sole, maybe, or a very fresh sea bass, or maybe little chunks of
monkfish. I believe Ive had this with shrimp as well. (Grouper,
BTW, is a type of fish common in the Caribbean and, if I recall, in
other warm-water parts of the world; the flesh is very white, very
tender, and quite delicately flavored. Ive seen it in one Asian
grocery store in the Bay Area, as well as in the Bahamas, so Id
guess that Gulf Coast netters should be able to find it readily.)
Notes: 1. Galanga is similar to ginger, an edible rhizome available
in most Asian groceries. If not available fresh, you can usually find
it frozen. (Well, this is the SF Bay Area; if you cant find it at
Tin Tin or the New Castro Market, you have to have friends smuggle it
in from Bangkok for you... Other parts of the country may vary.)
2. Chile peppers add a lot to the dish; Ive had it so hot that I
could barely eat it, and Ive had it completely smooth, sweet and
mild. I like it in the middle.
3. Lemon grass adds a lot to the flavor and aroma, but as near as I
can tell it isnt edible unless you puree it. (If theres sufficient
demand, Ill print my recipe for Vietnamese turkey fajitas.) I just
eat around the slices of lemon grass and ginger.
From: megatest!sfisher@uu2.psi.com (Scott Fisher)
Source from luhu.jp
(though Ive used sweet Fresno chiles in a variation Ill describe
below).
Instructions: Pour the lime juice on the chicken and let stand while
you prepare the rest of the soup. In a medium saucepan, place the
coconut milk, lemon grass, grated lime peel, galanga or ginger, and
(optionally) chiles. (The optional part is that if you dont want the
whole dish to taste spicy, add the chiles later; the earlier you add
them, the hotter the resulting dish.) Bring the coconut milk to a
simmer.
When the soup is simmering, add the lime-soaked chicken pieces and
stir to distribute them. Reduce the heat so the soup stays just
below a boil and cook for 12 to 15 minutes, or till the chicken
pieces are finished cooking. Remove from heat and serve immediately
with fresh cilantro leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead
of the ginger, and used the sweet Fresno chiles instead of Thai
birds. We also served it over Vietnamese rice noodles. Was it
southeast Asian or Caribbean? Who cares, it was wonderful. If you
cant find grouper, itd be good with any tender, delicate white fish
~- sole, maybe, or a very fresh sea bass, or maybe little chunks of
monkfish. I believe Ive had this with shrimp as well. (Grouper,
BTW, is a type of fish common in the Caribbean and, if I recall, in
other warm-water parts of the world; the flesh is very white, very
tender, and quite delicately flavored. Ive seen it in one Asian
grocery store in the Bay Area, as well as in the Bahamas, so Id
guess that Gulf Coast netters should be able to find it readily.)
Notes: 1. Galanga is similar to ginger, an edible rhizome available
in most Asian groceries. If not available fresh, you can usually find
it frozen. (Well, this is the SF Bay Area; if you cant find it at
Tin Tin or the New Castro Market, you have to have friends smuggle it
in from Bangkok for you... Other parts of the country may vary.)
2. Chile peppers add a lot to the dish; Ive had it so hot that I
could barely eat it, and Ive had it completely smooth, sweet and
mild. I like it in the middle.
3. Lemon grass adds a lot to the flavor and aroma, but as near as I
can tell it isnt edible unless you puree it. (If theres sufficient
demand, Ill print my recipe for Vietnamese turkey fajitas.) I just
eat around the slices of lemon grass and ginger.
From: megatest!sfisher@uu2.psi.com (Scott Fisher)
Source from luhu.jp