Tom ka gai (chicken & coconut milk soup)
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Tom ka gai (chicken & coconut milk soup)
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Last updated 6/12/2012 1:26:54 AM. Recipe ID 61545. Report a problem with this recipe.
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      Title: Tom ka gai (chicken & coconut milk soup)
 Categories: Poultry
      Yield: 1 Recipe
     12 oz Canned coconut milk
           -- such as Chaokoh
    1/4 lb Chicken breast
           -- cut into small chunks
      1    Lime; juice and grated peel
      1    4" piece of lemon grass
           -- cut into very thin
           -- (1/16") slices on the
           -- diagonal
      3 sl Galanga (more if desired)
           --OR substitute fresh ginger
           Hot chile peppers to taste
           -- cut into thin circles
           Cilantro for garnish
  * Note: preferably Thai birds, with serranos an acceptable substitute,
  (though I've used sweet Fresno chiles in a variation I'll describe
  Instructions: ============= Pour the lime juice on the chicken and let
  stand while you prepare the rest of the soup. In a medium saucepan,
  place the coconut milk, lemon grass, grated lime peel, galanga or
  ginger, and (optionally) chiles. (The optional part is that if you
  don't want the whole dish to taste spicy, add the chiles later; the
  earlier you add them, the hotter the resulting dish.) Bring the
  coconut milk to a simmer.
  When the soup is simmering, add the lime-soaked chicken pieces and
  stir to distribute them.  Reduce the heat so the soup stays just
  below a boil and cook for 12 to 15 minutes, or till the chicken
  pieces are finished cooking. Remove from heat and serve immediately
  with fresh cilantro leaves for garnish.
  Now, the *best* way I ever had this soup was with pieces of fresh
  grouper instead of chicken.  I also added slices of kumquats instead
  of the ginger, and used the sweet Fresno chiles instead of Thai
  birds. We also served it over Vietnamese rice noodles.  Was it
  southeast Asian or Caribbean? Who cares, it was wonderful. If you
  can't find grouper, it'd be good with any tender, delicate white fish
  ~- sole, maybe, or a very fresh sea bass, or maybe little chunks of
  monkfish. I believe I've had this with shrimp as well. (Grouper, BTW,
  is a type of fish common in the Caribbean and, if I recall, in other
  warm-water parts of the world; the flesh is very white, very tender,
  and quite delicately flavored. I've seen it in one Asian grocery
  store in the Bay Area, as well as in the Bahamas, so I'd guess that
  Gulf Coast netters should be able to find it readily.)
  Notes: ====== 1. Galanga is similar to ginger, an edible rhizome
  available in most Asian groceries. If not available fresh, you can
  usually find it frozen. (Well, this is the SF Bay Area; if you can't
  find it at Tin Tin or the New Castro Market, you have to have friends
  smuggle it in from Bangkok for you...  Other parts of the country may
  2.  Chile peppers add a lot to the dish; I've had it so hot that I
  could barely eat it, and I've had it completely smooth, sweet and
  mild. I like it in the middle.
  3.  Lemon grass adds a lot to the flavor and aroma, but as near as I
  can tell it isn't edible unless you puree it. (If there's sufficient
  demand, I'll print my recipe for Vietnamese turkey fajitas.) I just
  eat around the slices of lemon grass and ginger.
  From: megatest! (Scott Fisher)

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Recipe ID 61545 (Apr 03, 2005)

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