Gai Dom Kha (Coconut milk soup with chicken)

Ingredients

• 2 stalks lemon grass
• 3 tablespoons sliced Siamese ginger
• 4 cloves garlic, cut up
• 3 peppercorns
• 7 coriander roots, cut up
• 23 shallots
• 4 cups medium-thick coconut milk (see recipe)
• 1 pound sliced white meat chicken
• 5 red chilies, seeded and finely minced (prik khee nu)
• 4 tablespoons fish sauce (nam pla)
• 4 tablespoons lime juice
• 5 kaffir lime leaves, finely shredded
• 3 sprigs coriander, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    673 calories; 45 grams fat; 31 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 25 grams protein; 56 milligrams cholesterol; 1048 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings, as part of Thai meal

Preparation

1. Wash and trim root ends of lemon grass. Peel off tough layers and slice bottom 6 inches thinly. Discard rest of the lemon grass. Chop one tablespoon.
2. With a food processor running add chopped lemon grass, 1 tablespoon sliced ginger, the garlic, peppercorns and coriander roots and shallots and process to rough paste.
3. Bring 1 cup of the coconut milk to a boil and add lemon grass mixture. Keep stirring, reduce heat and add chicken, the remaining coconut milk and the remaining ginger and lemon grass. Return mixture to a boil. Reduce heat and simmer until chicken is tender, about 3 minutes longer.
4. Add chilies, fish sauce and lime juice to soup.
5. Decorate with lime leaves and coriander sprigs and serve.