Coconut soup
Source of Recipe
Various sources
>From Jennifer Brennan's book ``The Original Thai Cookbook''.
5 cups ``thin'' coconut milk&
1 small chicken, sectioned and cut into bite-sized pieces (bone
in)\\
3 stalks lemon grass, brised and cut into 1 inch lengths&
2 tsp. laos powder (ka) (galangal)\\
3 green onions, finely chopped&
2 tbsp. coriander leaves, chopped\\
4 - 6 fresh serrano chillies, seeded and chopped&
3 tbs fish sauce (nam pla)\\
{juice of 2 limes}}
In a sauce pan, bring the ``thin'' coconut milk to a boil.
Add chicken pieces, lemon grass, and Laos powder.
Reduce heat and simmer until chicken is tender, about 15 minutes.
Do not cover as this will tend to curdle coconut milk.
When chicken is tender, add green onions, coriander leaves, and
chillies.
Bring heat up just below boiling.
Remove pan from heat, stir in lime juice, fish sauce.
Serve.
Thai Chicken Coconut Soup -- Posted by Tamar More based upon an
ingredient list
3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes
out great)
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
mushrooms
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Heat the coconut milk in a pot. Add everything else. As the lemon
grass is
inedible, put it in a tea ball and immerse the ball in the soup so you
can
retrieve it later. Cook until the chicken is done and the soup is hot
(30
minutes?). Taste to see if it needs more limes (it always does) or more
hot
peppers (it's better to start mild and build up to the desired level of
spicyness).
Sunday July 7, 1995
Tom Kah Kai - Chicken Coconut Soup
So, here I am again. I think I will have to change my main page where I
say
that I will write up one recipe every day. Or
something ambitious like that. But fortunately I made a restriction to
the
effect, that it might be longer in between recipes
depending on my time.
As it is now three week since I entered these halls I must be very busy.
Can
you imagine, I thought that I would be done for
the summer and what comes up? I have to take a class in summer! Tears
apart
the whole summer. What's even worse, it's
statistics, but I seem to get the hang of it. I'll go for an A.
But now to Tom Kah Kai. What we will need is chicken meat, either a
whole
chicken, breast, or drum sticks. Also
mushrooms and galanga. You can get galanga fresh or dry, and both will
work.
I prefer the fresh (would you have guessed?)
even if it's more work. Because if you use the dry kind it's already cut
in
pieces, but the fresh one still needs to be cut (hello
nature - hint - hint!).
We will also need five or six stalks of lemon grass that we have to cut
into
two to three inch pieces, and some coconut milk.
Beside that we utilize some of our standard ingredients like lime juice,
fish sauce, cilantro and hot chili.
OK, here we go now.
Boil the coconut milk (if it alone is too thick you should add a bit of
chicken broth that you saved from one of the last meals),
and when it does, give into it the galanga, lemon grass, lime leaves and
the
chicken. Now allow it some time and let it simmer. I
learned that this ingredient 'simmer' is one of the most important one
for
soups.
Then add the fresh mushrooms, (or if you can get Oyster Mushrooms from
the
Thai market that would be much better), fish
sauce, lime juice, and (optionally) two or three pounded hot chili. No
problem, you can touch them, they only get hot later.
Adjust the taste so that it is on the sour side and turn off the heat.
Serve
it with some cilantro on the top. There is one trick to
give it an even nicer color, which is to add some oil chili paste. You
can
experiment with that.
This was just too simple, so I will add something else here. I got
several
requests for Thai ice tea, so I will just put it here to
make life easier for me. I need all the time I can get for statistics
right
now - see above.
THAI ICE TEA: You will have to find Thai tea at a Thai or (perhaps)
Chinese
market that you hopefully have in your area.
Brew it just as you would do coffee. When this is done you add sugar (as
much as you like and as much as you can without
getting a sugar shock), cool it, add ice and pour non dairy creamer on
top
of it. This tea is dangerous, so be careful with it, it
stains fabric and hands easily.
That's all for today, folks - C Ya!
Ingredient List: Chicken Meat, Galanga, Lemon Grass, Lime Leaves,
Fresh
Mushrooms (if possible Oyster
Mushrooms), Coconut Milk, Lime Juice, Fish Sauce, Cilantro, Hot
Chili,
Oil Chili Paste.
TOM KHA KAI:
Thai Chicken-Coconut Soup
3 cups chicken broth
1 x 14 oz. can coconut milk
1/3 cup finely sliced galangal (ginger may be substituted)
1 cup bite-size pieces of boneless chicken breast
1/2 cup straw mushrooms (or sliced button mushrooms)
1-1/2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon Thai fish sauce
2 teaspoons Thai chile paste
1/2 cup cilantro leaves
Serrano chiles, sliced (optional)
Combine chicken broth, coconut milk and galangal in a large saucepan.
Bring
to a boil and stir for 1 minute. Add chicken meat
and stir for 1 minute. Add mushrooms, lemon juice, sugar, fish sauce and
chile paste and stir for 1 minute. Pour into individual
soup bowls and top each with cilantro leaves. For a hotter experience,
top
with sliced serranos. Yum!
GAI TOM KHA
(Thai Chicken Hot and Sour Soup with Galanga)
1 cup sliced chicken (breast or dark meat, no skin)
4 one square inch pieces sliced Galanga (Kha)
2 cups coconut milk
2 tbsp FRESH lime juice
2 tbsp fish sauce (Nam Pla)
A pinch of sugar
1 tbsp chopped cilantro leaves
1 stalk green onion, cut 1 inch pieces
smashed chilies to taste
DIRECTIONS:
In a medium saucepan, bring coconut milk to a medium boil. Add chicken
and
Galanga
and cook until the chicken is tender but not overcooked. Stir in fish
sauce,
lime juice and
sugar. Remove from heat, pour into a serving bowl and sprinkle chilies,
green onions
and cilantro. Serve hot with cooked rice. Makes 2 servings.
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