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Gaeng com yam gai (chicken and coconut milk s

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Categories: Asian, Cheese & Eggs, Coconut, Dairy, Ethnic, Fruits, Milk, Poultry, Soups & Stews, Thai
Yield: 1
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Ingredients:
5 cup"Thin" coconut milk
1 smallChicken, sectioned and cut
-into bite-sized pieces
-(bone-in)
3 Stalks lemon grass, bruised
-and cut into 1" lengths
2 tspLaos powder (Ka)
3 Green onions, finely chopped
2 tbspCoriander leaves, chipped
4 To 6 fresh Serrano
-chillies, seeded and
-chopped
Juice of 2 limes
3 tbspFish sauce (Nam Pla)
Procedures:
1Here"s another classic "tom yam" type chicken soup.
2The "laos" powder is dried galangal, powdered.
3Unlike ginger, dried galangal seems to retain most of it"s character.
4If you use canned coconut milk, the "thin" milk is the more watery liquid in the can.
5The thick condensed stuff is coconut "cream" (not to be confused with the syrupy sweet coconut cream used for pina coladas).
6If you shake the can up and combine the two, you have thick coconut milk.
7A lovely lemony, creamy soup, dom yam gai calls for chicken pieces cut through the bone with a heavy cleaver, chinese style.
8If 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.
9In eithe
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