Gai Dom Kha (Thai Chicken Soup)

1. 1

   Puree chopped lemon grass, 1 tablespoon of sliced ginger, garlic, peppercorns, coriander roots and shallots.

2. 2

   Bring 1 cup of coconut milk to boil and add lemon grass mixture.

3. 3

   While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass.

4. 4

   Bring to boil, reduce heat, and simmer uncovered until chicken is tender.

5. 5

   Season with chilies, fish sauce and lime juice.

6. 6

   Decorate servings with lime leaves and coriander sprigs.

7. 7

   To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water.

8. 8

   Strain through double cheesecloth, pressing out all liquid.

9. 9

   This is thick coconut milk.

10. 10

    To get hin milk, add warm water to residue from first straining.

11. 11

    Let stand 5 minutes, then press as before.

12. 12

    For coconut cream, refrigerate first pressing and cream will rise to top.

13. 13

    Refrigerate or freeze.

14. 14

    Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.