Tom Khing Kai (Gingery Chicken Soup)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock — (3 to 4)
2 stalks lemon grass — bruised (this isn’t
eaten, but is an essential flavorant)
2 “ kaffir” lime leaves (use lime zest if you
can’t get it)
2 phak chi (coriander/cilantro plants — including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) — crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots — (2 to 3)
2 tablespoons fish sauce. — (2 to 3)
2 tablespoon hom daeng (shallots) — thinly sliced
1 tablespoon kratiem (garlic) — minced
1 tablespoon khing (fresh ginger) — minced
1 tablespoon kha (fresh galangal) — minced
prik Thai (freshly ground black pepper) — to taste [op
tional]

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.

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