*  Exported from  MasterCook  *

                              GAI THOM KHA

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Soups
               Thai

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Lemon grass stalk
  3       T            Siamese ginger -- sliced
  4                    Garlic cloves
  3                    Peppercorns
  7                    Coriander roots
 23                    Shallots
  4       c            Coconut milk, medium-thick
  1       lb           Chicken, white -- sliced
  5                    Red chilies (prik khee-nu)
                       - minced
  4       T            Nam pla
  4       T            Lime juice
  5                    Krapau leaf -- shredded
  3                    Cilantro sprig -- chopped

 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 hin 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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