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Gai tom kha - chicken and galanga soup
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| Artist: |
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| Categories: |
Asian, Chicken, Ethnic, Hot & Spicy, Poultry, Soups & Stews, Thai |
| Yield: |
1 |
| Rating: |
no rating. |
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Ingredients:
| 1
| med | Chicken. | | 8
| cup | Coconut Milk. * | | 1
| cup | Galanga, Sliced Thin. | | 1/4
| cup | Fish Sauce. | | 3
| tbsp | Lime Juice. | | 1
| tbsp | Sugar. | | | Cilantro, Chopped. | | | Thai Hot Chilli Peppers. |
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Procedures:
| 1 | * either use canned coconut milk or use 2-?pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. | | 2 | Debone the chicken, and cut up the meat into bite size pieces. | | 3 | Cut up the bones into chunks. | | 4 | Simmer the chicken bone in coconut milk over low to medium heat for approximately ?hour. | | 5 | Remove the bones and add the cut up chicken meat and sliced galanga. | | 6 | Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. | | 7 | Remove from heat and season to tastes with fish sauce, lime juice, and sugar. | | 8 | Serve with chopped cilantro and crushed hot peppers sprinkled on top |
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