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Tom Kha Gai Joyce Jue Savoring Southeast Asia Published by Williams Sonoma Thanks to Margaret Yield: 6 servings 1 whole chicken breast, chopped into 1-inch pieces on the bone 2 cups chicken stock 3 cups coconut milk 10 slices fresh galangal or 5 slices dried galangal 4 stalks lemongrass, tender midsection only, smashed and cut into 2-inch lengths 8 kaffir lime leaves, spines removed 6 green Thai chillies or 8 green Serrano chillies, cut in half crosswise 1/2 cup drained canned straw mushrooms 1/2 cup sliced bamboo shoot 3 Tbsp. fish sauce 1/4 cup fresh lime juice or to taste 1/4 cup fresh coriander (cilantro) leaves In a large saucepan, combine the chicken stock, coconut milk, galangal, lemongrass, chilies and lime leaves. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil and cook, uncovered for 20 minutes. Add the mushrooms and bamboo shoot, stir well, raise the heat to high, and bring to a boil. Add the fish sauce and lime juice, then taste and adjust the seasonings. Ladle the soup into warmed bowls, garnish with coriander, and serve. Note from the author: "This soup is one of Thailand's best known dishes. It is easy to make and includes many of the ingredients that distinguish classic Thai cooking. I like it made with chicken on the bone but leave it boneless if you prefer. Do not eat the galangal, lemongrass and lime leaves. They deliver a bouquet of flavors but are far too tough to consume." |
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