THAI CHICKEN SOUP (GAI DOM KHA)

      Title: THAI CHICKEN SOUP (GAI DOM KHA)
  Categories: Oriental, Chicken, Soup, Information, Thai
       Yield: 6 Servings
  
       2    Lemon grass; stalks
       3 tb Ginger, Siamese; sliced
       4    Garlic clove
       3    Peppercorns
       7    Coriander roots
      23    Shallots
       4 c  Coconut milk; medium-thick
       1 lb Chicken, breast; sliced
       5    Chilies, red; minced
       4 tb Fish sauce (nam pla)
       4 tb Lime juice
       5    Kaffir lime leaves; shredded
       3    Coriander sprigs; chopped
  
   The red chilies are also known as "prik khee nu". Wash lemon grass
   and trim root ends and tough layers. Slice bottom 6 inches thinly.
   Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger
   garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
   coconut milk to boil and add lemon grass mixture. While stirring,
   reduce heat to medium and add chicken, remaining coconut milk, ginger
   slices and lemon grass. Bring to boil, reduce heat, and simmer
   uncovered until chicken is tender. Season with chilies, fish sauce
   and lime juice. Decorate servings with lime leaves and coriander
   sprigs.
   
   To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
   water. Strain through double cheesecloth, pressing out all liquid.
   This is thick coconut milk. To get thin milk, add warm water to
   residue from first straining. Let stand 5 minutes, then press as
   before. For coconut cream, refrigerate first pressing and cream will
   rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups
   thick milk, of which 6 tablespoons is cream.
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