| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Soups | 1 | Servings |
INGREDIENTS
| 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 | T | Prik ki nu, green birdseye |
| chilis thinly sliced. | ||
| 1 | T | Prik haeng, dried red |
| chilis crushed | ||
| The juice of 3 or 4 limes | ||
| 2 | T | Sliced bamboo shoots or |
| coconut shoots 2 to 3 | ||
| 2 | T | Fish sauce., 2 to 3 |
| 2 | T | Hom daeng, shallots thinly |
| sliced | ||
| 1 | T | Kratiem, garlic minced |
| 1 | T | Khing, fresh ginger minced |
| 1 | T | Kha, fresh galangal minced |
| Prik Thai, freshly ground | ||
| black pepper to taste | ||
| [optional] |
INSTRUCTIONS
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. Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 805
Calories From Fat: 220
Total Fat: 24.6g
Cholesterol: 21.6mg
Sodium: 2068mg
Potassium: 1448.5mg
Carbohydrates: 122.5g
Fiber: 8.7g
Sugar: 63.8g
Protein: 27.3g