5 cup thin coconut milk
1 small chicken, sectioned and cut into bit, e-sized pieces (b
3 stalks lemon grass, bruised and cut, into 1 lengths
2 tsp laos powder (ka)
3 green onions, finely chopped
2 tbsp coriander leaves, chipped
4 to 6 fresh serrano chillies, seeded, and chopped
1 juice of 2 limes
3 tbsp fish sauce (nam pla)
Directions
Here's another classic "Tom Yam" type chicken soup. The "Laos" powder
is dried galangal, powdered. Unlike ginger, dried galangal seems to
retain most of it's character. If you use canned coconut milk, the
"Thin" milk is the more watery liquid in the can. The thick
condensed stuff is coconut "cream" (not to be confused with the
syrupy sweet coconut cream used for Pina Coladas). If you shake the
can up and combine the two, you have thick coconut milk.
A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut
through the bone with a heavy cleaver, Chinese style. If you find
gnawing on chicken pieces and delicately trying to remove the bone,
vainly searching for a place to deposit it, inhibiting your dinner
conversation, you may debone the bird and substitute chicken pieces.
In either case, use both dark and light meats for color and nutrition.
[Although if you're talking at the table, ya got no reason to be
eating a dish this good! S.C. ;-} ]
In a saucepan, bring the "Thin" coconut milk to a boil. Add the
chicken pieces, lemon grass and Laos powder. Reduce heat and simmer
until the chicken is tender, about 15 minutes. Do not cover as this
will tend to curdle coconut milk. When the chicken is tender, add
the green onions, coriander leaves and chillies. Bring the heat up
just below boiling. Remove the pan from heat, stir in lime juice,
fish sauce and serve.
NOTE: Beef cut into thin strips or firm white fish pieces may be
substituted for chicken.
From "The Original Thai Cookbook" by Jennifer Brennan, GD/Perigee,
published by Putnam. 1981.
Posted by Stephen Ceideburg; February 6 1991.
Servings: 1 servings
Chicken & Coconut Milk Soup (Gaeng Com Yam Ga Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Chicken Soup; Fruit; Poultry
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In fact, the most ancient recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later, there are two books from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the upper classes of that time. For the decades that followed, the powerful families of Europe tried to offer the best banquets, and as a result the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, cooking books were starting to become popular due to increased literacy, people having increased spare time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Chicken & Coconut Milk Soup (Gaeng Com Yam Ga recipe.
