*  Exported from  MasterCook  *
 
             Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Soups
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          “Thin” coconut milk
    1      small         Chicken -- sectioned and cut
                         bite-sized pieces -- (bone-in)
    3                    Stalks lemon grass -- bruised
                         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
 					
                         Juice of 2 limes
    3      tablespoons   Fish sauce (Nam Pla)
 
 Here’s another classic “Tom Yam” type chicken soup.  The “Laos” powder is dried
galangal, powdered.  Unlike ginger, dried galangal seems to retain most of it’s
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.
 
   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 you're talking at the table, ya got no reason to be eating a dish
 this good!  S.C.  ;-} ] 
   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 Ceideburg; February 6 1991.
 
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