*  Exported from  MasterCook  *
 
                    Tom Khing Kai (Gingery Chicken Soup)
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    2      cups          chicken cut into bite sized pieces
    3      cups          chicken stock -- (3 to 4)
    2      stalks        lemon grass -- bruised (this isn't
                         eaten, but is an essential flavorant)
    2      “             kaffir” lime leaves (use lime zest if you
                         can't get it)
    2                    phak chi (coriander/cilantro plants -- including roots)
 ,
                         chopped.
    1      tablespoon    prik ki nu (green birdseye chilis) thinly
                         sliced.
    1      tablespoon    prik haeng (dried red chilis) -- crushed
                         the juice of 3 or 4 limes
    2      tablespoons   sliced bamboo shoots or coconut shoots -- (2 to 3)
    2      tablespoons   fish sauce. -- (2 to 3)
    2      tablespoon    hom daeng (shallots) -- thinly sliced
    1      tablespoon    kratiem (garlic) -- minced
    1      tablespoon    khing (fresh ginger) -- minced
    1      tablespoon    kha (fresh galangal) -- minced
                         prik Thai (freshly ground black pepper) -- to taste [op
 tional]
 
 Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil 
 to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
  aromatic.
 
 In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients, 
 and the fish sauce and lime juice, and taste for balance, then add the remainin
 g ingerdients, and bring back to the boil before adding the chicken. After abou
 t 1 minute taste for the balance of spices again, and then serve when the chick
 en is just cooked.
 
 
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