Gai Tom Ka...Hot and Sour Coconut Chicken Soup

By andrew.zimmern on Mon, 04/14/2008 - 14:40

Summary

Yield
Prep Time	30 minutes
Country	Asia
Main Ingredient	Chicken
Meal	Soups + Stews

Description

Spring is still soup weather here in Minnesota, and this Thai Gai Tom Ka is foolproof, and as authentic as it gets. This is a simple Thai recipe, and a favorite with many Asian food fans, all the ingredients can be collected from local Asian supermarkets that are springing up everywhere. I just got back from Thailand a few weeks ago and I can tell you that every night I had a bowl of this soup sitting under the stars along with a plate of Yam Neau (beef salad with toasted rice powder, lime and chiles). I can eat that meal, day in and day out...I'm hungry all of a sudden...

Ingredients

3 c chicken broth
1 golf ball sized piece of galangal (siamese ginger) or conventional ginger root
1 large stalk lemon grass, trimmed and sliced thin
1 kaffir lime leaves
2 cans (14 ounces each) unsweetened coconut milk
1 lb boneless, skinless chicken breast, sliced thin
2 T chile-tamarind paste (nam phrik pao) available in asian markets
1⁄4 c fresh lime juice
2 1⁄2 T golden brown sugar
2 1⁄2 T fish sauce
1⁄2 lb straw mushrooms(canned is fine) or fresh oyster mushrooms
5 small thai red chiles, sliced in half lengthwise.
cilantro leaf for garnish

Instructions

Bring the stock, lime leaves, lemon grass, sugar, galangal, and chile paste to a boil in small pot.
Add the coconut milk, and bring to a simmer.

Add the chicken and mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chiles on the soup and serve, garnishing with cilantro sprigs