> wrote in message
...
> Coconut Chicken Soup (Tom Kah Gai) Serves 4 to 6
>
> 1 lb. white or dark chicken meat with bones left in
>
> 3 cups thick coconut milk
> 5 pieces kah (galangal) [use ginger in a pinch, but it WON'T be the same!]
> 3 Kaffir lime leaves
>
> 2 Serrano chiles (to your liking)
> ½ cup coriander sprigs (cilantro)
>
> 2 Tbs. fish sauce (nam pla)
> 2 Tbs. lime juice
>
> 1. Slice or chop the chicken into 3/4" pieces or thin strips. Bones add
> flavor, remove them if you'd rather.
>
> 2. Put the chicken, coconut milk, kah and Kaffir lime leaves in a
saucepan,
> cover and slowly bring to a boil. Reduce heat and simmer for 15 minutes or
> until chicken is done.
>
> 3. Remove the stems, but not the seeds, from the chiles and crush them
with
> the side of a cleaver or large knife until they split open in several
> places. Coarsely chop the cilantro.
>
> 4. Add the fish sauce, lime juice, cilantro and chiles to the soup, remove
> it from the heat and stir well to mix all thoroughly. Taste and add lime
> juice as needed to balance coconut milk sweetness.
>
> Serve with rice.
>
> *************************
>
> Hot & Spicy Chicken Soup (Tom Yum Gai) Serves 4 to 6
>
> 3 stalks lemon grass, bottom 6" only
> 4 cups water or chicken broth
> 3 Kaffir lime leaves
>
> 1 lb. chicken breasts
>
> 1/4 cup + 2 Tbs. fish sauce
>
> 1/4 cup + 2 Tbs. lime juice
>
> 3 Serrano chiles (to your liking)
>
> ½ cup cilantro
>
> 1. Slice the lemon grass in half, lengthwise. Crush the slices with the
> side of a knife or cleaver and put them in a saucepan with the water or
> chicken broth and Kaffir lime leaves.
>
> 2. Chop the chicken into 3/4" pieces, leaving the bones for flavor or
> removing them. Set aside.
>
> 3. Bring the water or chicken broth with the lemon grass and Kaffir lime
> leaves to a gentle boil and boil for 5 minutes, covered. Add the chicken
> and fish sauce and boil gently, covered, until the chicken is done, around
> 15 minutes.
>
> 4. Remove from heat and add the lime juice.
>
> 5. Remove the stems, but not the seeds, from the chiles, Crush the chiles
> with a side of a cleaver or large knife until they split in several
places.
> Add them to the soup and stir.
>
> Garnish with cilantro and serve with rice.
>
> Recipes from "Thai Home Cooking from Kamolmal's Kitchen", by William
> Crawford & Kamolmal Pootaraksa, but this is essentially the way the cuz
> makes it.
>
> --
> Intuitive insights from Nick, Retired in the San Fernando Valley
>
> http://operationiraqichildren.org/
Thanks Nick
John