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Gai dom kha (thai chicken soup)

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Categories: Asian, Chicken, Ethnic, Poultry, Soups & Stews, Thai
Yield: 6
Rating: no rating.
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Ingredients:
2 Lemon grass, stalks
4 Garlic clove
7 Coriander roots
4 cupCoconut milk, medium-thick
5 Chilies, red, minced
4 tbspLime juice
3 Coriander sprigs, chopped
3 tbspGinger, siamese, sliced
3 Peppercorns
23 Shallots
1 lbsChicken, breast, sliced
4 tbspFish sauce (nam pla)
5 Kaffir lime leaves, shredded
Procedures:
1The red chilies are also known as "prik khee nu".
2Wash lemon grass and trim root ends and tough layers.
3Alice bottom 6 inches thinly.
4Chop 1 t. of this.
5Puree chopped lemon grass, 1 t. of sliced ginger, garlic, peppercorns, coriander roots and shallots.
6Bring 1 cup of coconut milk to boil and add lemon grass mixture.
7While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass.
8Bring to boil, reduce heat, and simmer uncovered until chicken is tender.
9Season with chilies, fish sauce and lime juice.
10Decorate servings with lime leaves and coriander sprigs.
11To make coconut milk: blend 2 cups fresh or frozen grated coconut with water.
12Strain through double cheesecloth, pressing out all liquid.
13This is thick coconut milk.
14To get hin milk, add warm water to residue from first straining.
15Let stand 5 minutes, then press as before.
16For coconut cream, refrigerate first pressing and cream will rise to top.
17Refrigerate or freeze.
18Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream
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