Chicken And Coconut Milk Soup (gaeng Com Yam Gai) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-eres another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of its character. If you use canned coconut milk, the "Thin" milk is the more watery liquid in the can. The thick condensed stuff is coconut "cream", (not to be confused with the syrupy sweet coconut cream used for Pina Coladas). If you shake the can up and combine the two, you have thick coconut milk.
Directions:
A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut
through the bone with a heavy cleaver, Chinese style. If you find
gnawing on chicken pieces and delicately trying to remove the bone,
vainly searching for a place to deposit it, inhibiting your dinner
conversation, you may debone the bird and substitute chicken pieces.
In either case, use both dark and light meats for color and
nutrition. [Although if youre talking at the table, ya got no reason
to be eating a dish this good! S.C. ;-} ]
5 cups "Thin" coconut milk 1 small chicken, sectioned and cut into
bite-sized pieces (bone-in) 3 stalks lemon grass, bruised and cut
into 1" lengths 2 teaspoons Laos powder (Ka) 3 green onions, finely
chopped 2 tablespoons coriander leaves, chipped 4 to 6 fresh Serrano
chillies, seeded and chopped Juice of 2 limes 3 tablespoons fish
sauce (Nam Pla)
In a saucepan, bring the "Thin" coconut milk to a boil. Add the
chicken pieces, lemon grass and Laos powder. Reduce heat and simmer
until the chicken is tender, about 15 minutes. Do not cover as this
will tend to curdle coconut milk. When the chicken is tender, add
the green onions, coriander leaves and chillies. Bring the heat up
just below boiling. Remove the pan from heat, stir in lime juice,
fish sauce and serve.
NOTE: Beef cut into thin strips or firm white fish pieces may be
substituted for chicken.
From "The Original Thai Cookbook" by Jennifer Brennan, GD/Perigee,
published by Putnam. 1981.
Posted by Stephen Ceideberg; February 6 1991.
Source from luhu.jp
through the bone with a heavy cleaver, Chinese style. If you find
gnawing on chicken pieces and delicately trying to remove the bone,
vainly searching for a place to deposit it, inhibiting your dinner
conversation, you may debone the bird and substitute chicken pieces.
In either case, use both dark and light meats for color and
nutrition. [Although if youre talking at the table, ya got no reason
to be eating a dish this good! S.C. ;-} ]
5 cups "Thin" coconut milk 1 small chicken, sectioned and cut into
bite-sized pieces (bone-in) 3 stalks lemon grass, bruised and cut
into 1" lengths 2 teaspoons Laos powder (Ka) 3 green onions, finely
chopped 2 tablespoons coriander leaves, chipped 4 to 6 fresh Serrano
chillies, seeded and chopped Juice of 2 limes 3 tablespoons fish
sauce (Nam Pla)
In a saucepan, bring the "Thin" coconut milk to a boil. Add the
chicken pieces, lemon grass and Laos powder. Reduce heat and simmer
until the chicken is tender, about 15 minutes. Do not cover as this
will tend to curdle coconut milk. When the chicken is tender, add
the green onions, coriander leaves and chillies. Bring the heat up
just below boiling. Remove the pan from heat, stir in lime juice,
fish sauce and serve.
NOTE: Beef cut into thin strips or firm white fish pieces may be
substituted for chicken.
From "The Original Thai Cookbook" by Jennifer Brennan, GD/Perigee,
published by Putnam. 1981.
Posted by Stephen Ceideberg; February 6 1991.
Source from luhu.jp