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DEL.ICIO.USGalangal, Chicken and Coconut Soup (Gai Tom Kha)
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In the Kitchen With . . . Richard Roesel, Oxford
Nominated by Dana Greene:
"The best home cook I know is my dear husband, a retired attorney, father of four and the most inventive chef I know. He loves to hang out in the DeKalb Farmers Market, buying exotic foods and figuring out how to cook them. For years he cooked for the entire family and now cooks for the two of us and for invited guests. His soups and breads are great. He loves to experiment and invent."
Hands on time: 30 minutes Total time: 45 minutes Serves: 4
Ingredients:
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4 lemon grass stalks, roots trimmed
2 14-ounce cans coconut milk (or light coconut milk)
2 cups chicken stock
1 (l-inch) piece fresh galangal, peeled and thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn (divided use)
8 ounces skinless, boneless chicken breast portions, cut into thin strips
1 cup white mushrooms, halved if large
3 to 4 baby corn cobs, quartered lengthways (optional)
1/4 cup fresh lime juice
3 tablespoons Thai fish sauce
Salt to taste
2 fresh red Thai chiles, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
Instructions:
Cut off the lower 2 inches from each lemon grass stalk and chop it finely. Bruise the remaining pieces of stalk with the flat edge of a large knife. In a large pan over medium heat, bring the coconut milk and chicken stock to boil in a large pan. Add the chopped and bruised lemon grass, galangal, peppercorns and half the kaffir lime leaves; reduce the heat to low and simmer gently for 10 minutes. Strain the soup into a clean pan.
Return the soup to a simmer over medium heat, then stir in the chicken, mushrooms and corn. Simmer gently, stirring occasionally, until the chicken is cooked, about 5 minutes.
Stir in the lime juice and fish sauce, then add the remaining lime leaves. Season with salt to taste. Ladle into warm bowls and serve garnished with chopped chiles, green onions and cilantro.
--- Adapted from "Thai: The Essence of Asian Cooking" by Judy Bastyra (Hermes House)
Return the soup to a simmer over medium heat, then stir in the chicken, mushrooms and corn. Simmer gently, stirring occasionally, until the chicken is cooked, about 5 minutes.
Stir in the lime juice and fish sauce, then add the remaining lime leaves. Season with salt to taste. Ladle into warm bowls and serve garnished with chopped chiles, green onions and cilantro.
--- Adapted from "Thai: The Essence of Asian Cooking" by Judy Bastyra (Hermes House)
Notes:
Turn this rich, aromatic soup into a light meal by ladling over a bowl of steamed jasmine rice. Galangal, also called galanga, is a member of the ginger family that has a mustardlike bite. Galangal, kaffir lime leaves and lemon grass stalks are available in Asian grocery stores and the DeKalb Farmers Market.
Nutrition:
Per serving: 581 calories (percent of calories from fat, 74), 19 grams protein, 20 grams carbohydrates, 6 grams fiber, 50 grams fat (43 grams saturated), 38 milligrams cholesterol, 1,147 milligrams sodium.
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