Dom Yam Gai or Chicken & Galangal Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Originally from The Original Thai Cookbook by Jennifer Brennan Beef, cut into thin strips, or firm white fish may be substituted for the chicken. Ingredients:
5 cups coconut milk |
1 whole chicken breast, chopped into bite-sized pieces |
3 stalks lemongrass, bruised and cut into 1-inch pieces |
2 teaspoons ground galangal or 2 teaspoons ginger powder |
3 green onions, finely chopped |
2 tablespoons fresh cilantro, chopped |
4 -6 serrano chilies, seeded and chopped |
2 limes, juice of |
3 tablespoons fish sauce (nam pla) |
Directions:
1. Bring coconut milk to a boil.
2. Add chicken, lemongrass and ginger.
3. Reduce heat and simmer, uncovered, until chicken is tender (about 15 minutes).
4. Add onions, cilantro and chillies; bring heat up to just below the boiling point.
5. Remove pan from heat, add remaining ingredients, and serve.
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