Spicy Chicken Lemongrass & Coconut Milk Soup Tom Ka Gai

Serving Size : 1
Ingredients

for prepare Spicy Chicken Lemongrass & Coconut Milk Soup Tom Ka Gai

:

Amount	Measure	Ingredient - Preparation Method
6	C.	Chicken Stock
4	Slices	Dried Galanga Root - * see note
1	Slice	Fresh Ginger - the size of a quarte
2	Cloves	Garlic - peeled and sliced
3		Shallots Peeled And Sliced
7		Dried Kaffir Lime Leaves - * see note
3	Stalks	Lemongrass - * see note
Peeled And The Bottom 5 Inches Choppedtops discarded spicy chicken lemongrass & coconut milk soup tom ka gai
1	Tsp.	Thai Red Curry Paste - * see note
1	Tbsp.	Sugar
1	14 Oz. Can	Coconut Milk - * see note
3	Tbsp.	Thai Fish Sauce - * see note
3/4	Lb.	Skinless Boneless Chicken Breasts - thinly sliced
2	Small	Jalapeno Peppers, Seeded - thinky sliced
2	Tbsp.	Freshly Squeezed Lime Juice

Place the chicken in a 6-quart kettle and add the galanga root, ginger, garlic, shallots, lime leaves, lemongrass, and red curry paste. Bring to a simmer and cook for 10 minutes. Drain the stock and discard the solids. Return the stock to the pot, add the sugar, coconut milk, and fish sauce, and bring to a simmer. Add the chicken and bring to a simmer again. Cook for 5 minutes. Add the remaining ingredients, except the garnish, and bring to serving temperature. Garnish with the cilantro and serve. NOTE (J. Smith): Many Thai cooks prefer to leave the solids in the soup stock and do not drain it at all. This gives a bit brighter flavor, if you wish. *Available in some Asian markets NOTES (mine): The odd ingredients are not as hard to find as you may think, and they are worth the effort. We always leave in the solids in--I highly recommend it. We also leave the bottoms of the lemongrass in larger chunks rather than slicing. This soup is traditionally served in what is called a volcano pot--a donut shaped pot on a stand (it's all one piece of aluminum or stainless steel) with a lid. In the middle is a cylinder that rises through a hole in the lid. In Thailand, charcoal is placed in the stand part beneath the pot to keep the soup warm. We use sterno. The hole in the stand beneath the pot is not large enough for a whole can of sterno, however, so we have to spoon some out and place it at the bottom of the cylinder. The soup is then poured into the pot, and the sterno is lit. A beautiful blue flame shoots up and out of the cylinder, which really does look like an errupting volcano--great presentation as you carry the pot to the table! The flame also heats the cylinder, which in turn keeps the soup warm. These pots are available at Asian market and are not expensive ($10-$20)

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