TOAM
YUM GAI (THAI SOUP)
Ingredients:
------------
Generic Chicken Broth
2 tblsp Olive Oil
1 tsp Sesame Oil
3 whole cloves
2 bay leaves
1 decent sized sprig of fresh
thyme
1 medium sized onion cut into
pieces
2 largish carrots cut into
pieces
1 chicken cut into pieces.
(Some boneless skinless chicken
pieces, plus some thighs with
the bones bashed once with
the back of a knife would
be ok too -the point being
to get the flavour from the
marrow out.)
6 cups of water
Everything else:
----------------
As many mushrooms as you want,
cut any way you want, of any
kind you want Likewise with
shrimp if you want.
1 stalk lemongrass cut into
2 inch pieces.
2 slices galanga root
4 Kaffir lime leaves
As much cilantro leaves as
you like.
1 tsp chili sauce
2 tblsp Fish sauce
1 1/2 tblsp lemon juice
Optional: sliced hot peppers--enough
for 2 or 3 slices per serving.
Instructions:
-------------
Use a large covered stockpot.
Heat olive and sesame oil
on high heat. Add cloves,
bay leaves, thyme, (these
should be pounded a bit first
to crack the fibres and release
more flavour) and onion, carrots.
Cover 2
minutes, stir if you want.
Add chicken on top, and pour
ONE cup of water over the
tops of the chicken. Cover.
Cook 5 minutes on high.
Add remainder of water, cover,
continue heating till it starts
to boil, then turn heat down
and simmer covered 30 minutes.
Skim off foam occasionally
Remove chicken, de-bone, and
cut into bite sized pieces.
Strain soup, avoid getting
the sediment at the bottom.
Take 4 cups of the stock,
heat until it begins to boil,
turn down the heat till it
is just simmering. Add galanga,
lemongrass, Kaffir lime leaves
(bash them a bit to break
the fibres--it allows them
to release more flavour).
Add mushrooms, chicken, (shrimp
if you must). Stir in the
fish sauce, chilli paste.
Cover, cook for another 5
minutes. Serve.
Add lemon juice (just have
slices of lemon or lime that
you can squeeze) cilantro,
and thinly sliced jalapeņos
or other hot peppers at the
table. Fresh liquorice
basil also adds a nice touch.
