KAI TOM KHA - THAI CHICKEN AND COCONUT SOUP

KAI TOM KHA - THAI CHICKEN AND COCONUT SOUP image

Number Of Ingredients 11

6 garlic cloves, chopped
2 Tablespoons chopped cilantro stems
2 stalks lemon grass (bottom 6-8 inches only), finely sliced
3 shallots, sliced
4 Tablespoons peeled and chopped ginger root (galangal, preferably, if you can get it)
1/2 teaspoon white pepper
2 13.5-ounce cans coconut milk (I like the Chaokoh brand)
3/4 pound skinless, boned chicken breasts, sliced into strips
5 Tablespoons fish sauce (Nam Pla or Vietnamese Nuoc Mam)
5 Tablespoons lime juice
Garnish: 5 red chilies (the little fiery Tabasco-types); 7 Kaffir lime leaves, shredded--or 1/2 teaspoon grated lime zest; and 2 Tablespoons finely chopped cilantro leaves

Steps:

Put the garlic, cilantro, lemon grass, shallots, ginger, and pepper in a blender and process it into as much of a paste as you can. Open the cans of coconut milk and carefully spoon off the top half of thick milk into a large saucepan (leaving the thin milk behind). Bring this thick milk to a boil, then add the spice paste and stir over high heat for about 5 minutes. Add the chicken strips and continue stirring for a couple minutes, until the chicken is no longer pink. Add the rest of the coconut milk (the thin part on the bottom), bring to a boil, then reduce heat and simmer for a minute or two. When ready to serve, stir in the lime juice and fish sauce and reheat. Ladle into bowls and garnish with chilies, finely shredded Kaffir lime leaves (or zest), and cilantro.