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GAIDOMKH
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1989-11-24
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GAI DOM KHA (THAI CHICKEN SOUP)
2 stalks lemon grass
3 T. sliced siamese ginger
4 garlic cloves
3 peppercorns
7 coriander roots
23 shallots
4 c. medium-thick
coconut milk
1 lb. sliced white chicken
5 red chilies (prik khee
nu), minced
4 T. fish sauce (nam pla)
4 T. lime juice
5 kaffir lime leaves,
shredded
3 chopped coriander sprigsWash lemon grass and trim root ends and tough layers. Alice
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.
Makes 6 servings.
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.
Date Entered: July 2, 1989
By: Donna Endreson