INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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