| 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 |
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] |
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
A Message from our Provider:
“Jesus: The half has never been told”