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Tom Khing Kai (Gingery Chicken Soup)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock -- (3 to 4)
2 stalks lemon grass -- bruised (this isn't
eaten, but is an essential flavorant)
2 " kaffir" lime leaves (use lime zest if you
can't get it)
2 phak chi (coriander/cilantro plants -- including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) -- crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots -- (2 to 3)
2 tablespoons fish sauce. -- (2 to 3)
2 tablespoon hom daeng (shallots) -- thinly sliced
1 tablespoon kratiem (garlic) -- minced
1 tablespoon khing (fresh ginger) -- minced
1 tablespoon kha (fresh galangal) -- minced
prik Thai (freshly ground black pepper) -- to taste [op
tional]
Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.
In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.
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