*  Exported from  MasterCook  *
 
              GAI TOM KHA (THAI CHICKEN AND COCONUT MILK SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Medium coconut milk
    1 1/2   c            Chicken stock
    3       qt           Pieces dried galangal
                         -(kha), or
    6       qt           Pieces fresh galangal
    4                    Stalks fresh lemon grass,
                         -bruised, cut into 2-inch
                         -lengths
    6                    Fresh Serrano chiles,
                         -sliced into rounds
    1       lg           Whole chicken breast *
    4       tb           Fish sauce (nam pla)
    5                    Fresh Kaffir lime leaves
                         -(makrut), if available
    2                    Fresh limes, juice
    2       tb           Chopped coriander leaves
 
   *  cut into 1/2-inch pieces (with or without bones, see note)
   
   Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
   the chiles in a saucepan; bring to a boil.  Reduce heat and simmer
   for 20 minutes.  Strain stock; discard galangal and lemon grass.
   Return stock to a boil, add chicken and simmer until tender, about 2
   minutes.  Add fish sauce, citrus leaves and remaining chiles.  Stir
   in the lime juice. Garnish with coriander.
   
   Serves 6 to 8.
   
   NOTE:  I like to use boned chicken breast if I'm cooking for guests.
   For the best flavor, however, use a whole small chicken chopped into
   small pieces with the bones; increase the cooking time until chicken
   is tender.
   
   Posted by Stephen Ceideberg; December 13 1991.
  
 
 
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