Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Stalks lemon grass
3 tb Sliced Siamese ginger
4 c Cloves
3 Peppercorns
7 Coriander roots
3 Shallots
4 c Medium-thick coconut milk
1 lb Sliced white chicken
5 Red chilies (prik khee nu),
Minced
4 tb Fish sauce (nam pla)
4 tb Lime juice
5 Kaffir lime leaves,
Shredded
3 Chopped coriander sprigs

Contributed to the echo by: BOYD NARON GAI DOM KHA (THAI CHICKEN
SOUP) 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.

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 thin 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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