I've been awfully sick with a cold this past week, which is a strange thing considering I had another cold just a few weeks prior. The second cold however was deadly in comparison. I've done my best to mitigate its effects somewhat by consuming a lot hot teas, soups, salted plums, and other remedies; this soup serves as an extension of those efforts.
Most everybody knows and loves tom kha gai (ต้มข่าไก่), or Thai coconut soup. Preparation is very simple -- the only challenge is making sure that one has all the proper ingredients on hand, particularly key ingredients. These key ingredients are: kaffir lime leaves, lemongrass, and galangal. Ginger will serve is a decent substitute for galangal, but without the presence of kaffir lime leaves or lemongrass, this dish just wouldn't be the same.
1. Combine coconut milk and water to desired consistency. (I tend to only use about half a can of coconut milk and about a can of water, in other words a 1-to-2 relationship. Coconut milk is super fatty so if you count calories, go easy on it.) Then add 5-6 slightly bruised bird's eye chillies, 6-7 torn kaffir lime leaves, 1 large piece of galangal, one stalk of lemongrass (cut thinly in the tender white area and in large chunks in the green area), and mushrooms. Bring to a simmer until the kaffir lime leaves begin releasing some of their oils, judging by taste.
2. Add chicken and simmer until the chicken changes color. Simmer for a few minutes, allowing the chicken to permeate the soup.
3. Turn off the heat and add fish sauce and freshly squeezed lime juice to taste. (About 2-3 tsp each until the balance of salty-sweet is reached. After you have made this dish a few times, determining this amount will become second nature. Trust your instincts and make it the way you want it.) Serve sprinkled with fresh cilantro.
Whew, I do feel a lot better after eating this. There's nothing better than a hot gingery soup to clear out sinuses and to help sweat out a cold. I am definitely on the road to recovery.
Comments
I *love* tom kha gai but don't allow myself to have it too often (coconut fat, you know). But you're right, it's one of the best things to eat when you have a cold (right up there with menudo).
A Thai home cook I know starts off with chicken on the bone and poaches it in water ... then uses this water for the broth (she pulls the chicken off the bone and adds it at the end), with coco milk, for a bit richer flavor.
Also, she adds shredded scallions and really packs this baby full of oyster mushrooms. They're perfect bec they soak up the soup.
Glad you're back ...
Posted by: Robyn | March 17, 2006 06:04 PM
Thank goodness I saw this when I was planning to go to the Thai place up the street for dinner.
Otherwise, I would have had a serious problem, jonesing for Thai food!
Posted by: Rose | March 18, 2006 01:17 PM
Robyn: thanks, it's good to be back in the kitchen again. Good idea re: the chicken being poached for the broth! My recipe also called for scallions but for some reason I didn't crave them this time around. Yummy, that was a tasty bowl of soup.
Rose: I know what you mean. Sometimes I ask myself why I torture myself by visiting other food blogs, particularly the super-exotic ones which display preparations I'll seemingly never be able to master. But then, incentive is a good thing. By the way: your cilantro is sprouting in my garden but it's the damndest thing... every time there is a sprout, it falls over on its side. I figure I must be using the wrong soil? The seedlings otherwise look healthy but they can't seem to secure themselves properly in the soil just wimp out. I am so bad with cilantro...
Posted by: Evil Jonny | March 19, 2006 08:21 AM
Interesting recipes. I will try to cook. :P
Posted by: Jane | May 21, 2007 10:02 AM