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--- recipes:soup:tom_kha_kai [2014/09/30 23:41] – external edit 127.0.0.1
+++ recipes:soup:tom_kha_kai [2019/10/26 22:11] (current) – removed Celti
@@ Line 1: / Line 1: @@
-====== Tom Kha Kai (Thai Chicken Soup) ======
-===== Ingredients ======
-  * 3–4 stalks fresh lemongrass
-  * 10–12 fresh kaffir lime leaves
-  * 3-inch piece fresh galangal root
-  * 1 c. fresh cilantro leaves
-  * 6 fresh bird's-eye (Thai) chilies
-  * 1–2 limes
-  * ½ c. fish sauce
-  * 2 qt. coconut cream
-  * 2 qt. chicken stock
-  * 2 lbs. boneless & skinless chicken
-  * 1 lb. straw or beech mushrooms
-===== Preparation =====
-  * Cut chicken and mushrooms into bite-sized pieces.
-  * Cut lemongrass into 1-inch pieces and crush very lightly.
-  * Remove stems and veins from lime leaves, bruise lightly, and tear into small pieces.
-  * Slice galangal very thinly.
-  * Lightly crush chillies.
-  * Juice limes.
-  * Remove stems from cilantro.
-===== Cooking =====
-  - Add the stock, cream, lime leaves, lemongrass, and galangal into a heavy pot and bring to a very low simmer for ten to twenty minutes to let the herbs infuse the liquid. The herbs may optionally be put in an herb bag for easy removal.
-  - Add the chicken and mushrooms and simmer on low, stirring gently, until chicken is cooked.
-  - Add the chillies and remove from heat, stirring gently for a few minutes.
-  - Add lime juice and fish sauce to taste.
-  - Stir in cilantro leaves and serve.