*  Exported from  MasterCook  *
                          TOAM YUM GAI (THAI SOUP)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews                      Thai
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------GENERIC CHICKEN
    2       tb           Olive Oil
    1       t            Sesame Oil
    3                    Whole cloves
    2                    Bay leaves
    1                    Sprig of fresh thyme *
    1       md           Onion -- cut into pieces
    2       lg           Carrots -- cut into pieces
    1                    Chicken, cut into pieces **
    6       c            Water
                         -----EVERYTHING ELSE-----
                         Mushrooms ***
                         Shrimp if you want ***
    1                    Stalk lemongrass
                         -- cut into 2 inch pieces
    2       sl           Galanga root
                         -- (more if you like
                         -- chewing on them.)
    4                    Kaffir lime leaves
                         Cilantro leaves as desired
    1       t            Chili sauce
    2       tb           Fish sauce
    1 1/2   tb           Lemon juice
                         Sliced hot peppers
                         -(2 or 3 slices per serving)
   * (ad libbed with about 1 tsp or 1 tblsp of powdered
   ** (Some boneless skinless chicken pieces, plus some
   thighs with the bones bashed once with the back of a
   knife would be ok too -- the point being to get the
   flavor from the marrow out.)
   *** as many as you want, cut any way you want, of any
   kind you want
   Instructions: ÿÿÿÿÿse a large covered
   stockpot. Heat olive and sesame oil on high heat. Add
   cloves, bay leaves, thyme, (these should be pounded a
   bit first to crack the fibers and release more flavor)
   and onion, carrots.  Cover 2 minutes, stir if you want.
   Add chicken on top, and pour ONE cup of water over the
   tops of the chicken. Cover.  Cook 5 minutes on high.
   Add remainder of water, cover, continue heating till
   it starts to boil, then turn heat down and simmer
   covered 30 minutes.  Skim off foam occasionally.
   Remove chicken, debone, and cut into bite sized
   pieces. Strain soup, avoid getting the sediment at the
   bottom.  (What you do with the leftover veggies after
   making a stock is up to you.  I think they end up in
   Minnesotan hot dishes....)
   Take 4 cups of the stock, heat until it begins to
   boil, turn down the heat till it is just simmering.
   Add galanga, lemongrass, Kaffir lime leaves (bash them
   a bit to break the fibers--it allows them to release
   more flavor).  Add mushrooms, chicken, (shrimp if you
   must).  Stir in the fish sauce, chili paste.  Cover,
   cook for another 5 minutes.  Serve.
   Add lemon juice (just have slices of lemon or lime
   that you can squeeze) cilantro, and thinly sliced
   jalepenos or other hot peppers at the table. Fresh
   liquorice basil also adds a nice touch.
   Comments/Modifications: ÿÿÿÿÿÿÿÿWe
   cheated and used Swansons reduced salt chicken stock
   for the water in the beginning because we used
   boneless skinless chicken.  Can't tell if it hurt or
   Also had 4 shiitake mushrooms which had been soaking
   for several days, so they were cut up, and the soaking
   juice was added along with the chicken and mushrooms.
   About one cup of this.  Big win.  Yum.
   Source: “Smart Cooking” by Somebody (I forget) Kerr
   From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)
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