Tom Gai Kaa Onn (Chicken Coconut Cream Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
one 4-inch piece young galangal or 5-inch piece fresh young ginger |
9 cloves garlic, minced |
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro |
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed |
1 teaspoon thai white peppercorns, dry roasted and finely ground |
3 shallots, minced |
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk) |
one 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces |
7 kaffir lime leaves, hard center stems removed, or zest of two limes |
1/2 teaspoon sea salt |
3 tablespoons fish sauce (namm pla) |
7 fresh bird chiles or 5 to 6 serrano chiles |
1 to 2 limes, sliced into wedges |
Directions:
1. Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
2. In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
3. Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.
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