Free Recipe Tom Khing Kai (Gingery Chicken Soup)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Tom Khing Kai (Gingery Chicken Soup) Recipe
2 c Chicken cut into bite sized
-pieces
3 c 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 tb Prik ki nu; (green birdseye
-chilis) thinly sliced.
1 tb Prik haeng (dried red
-chilis); crushed
The juice of 3 or 4 limes
2 tb Sliced bamboo shoots or
-coconut shoots; (2 to 3)
2 tb Fish sauce.; (2 to 3)
2 tb Hom daeng (shallots); thinly
-sliced
1 tb Kratiem (garlic); minced
1 tb Khing (fresh ginger); minced
1 tb Kha (fresh galangal); minced
Prik Thai (freshly ground
-black pepper); to taste
-[optional]
Tom Khing Kai (Gingery Chicken Soup) Preparation
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 remaining ingerdients, and bring back to the boil before adding the chicken. After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked. Volume 01 Number 660 by Diane Geary. <diane@keyway.net> on Jan 31, 1998
Cooking Temperature:
Recipe Serves: 1
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