Tom Khing Gai
Thai Ginger Chicken Soup
This is a simply-thai.com - thai market online recipe. Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
2 cups chicken cut into bite sized pieces
3-4 cups chicken stock
2 Tbs Sliced lemon grass, (this isn't eaten, but is an essential for flavour)
4-5 kaffir lime leaves, shredded
2 coriander plants, including roots chopped.
1 tablespoon Thai chili peppers, thinly sliced.
1 tablespoon dried chili peppers
the juice of 3 or 4 limes
2 or 3 tablespoons sliced bamboo shoots or asparagus
(this recipe is great with asparagus)
2-3 tablespoons of fish sauce - nam pla
2 tablespoon shallots (or small red or purple onions), thinly sliced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon galangal, minced
Thai pepper powder to taste
Method
1. Heat a wok dry, and warm the dried chilies, then crumble them.
2. Add a little oil to the wok and sauté the chilies, ginger, galangal, shallots and garlic, until aromatic.
3. In a medium sauce pan, bring the stock to a boil.
4. Add the sautéed ingredients, and the fish sauce and lime juice
5. taste for flavour balance
6. add the remaining ingredients, and bring back to a boil
7. add the chicken.
After about 1 minute taste for the balance of spices again
8. serve when the chicken is just cooked. |
