Gai Thom Kha

Ingredients

2 lemon grass stalk
16 gr siamese ginger
4 garlic
3 peppercorns
7 coriander roots
23 shallots
950 ml coconut milk
270 gr chicken
5 chilies
4 nam pla
20 ml lime juice
5 krapau leaf
3 cilantro sprig
6 thinly
3 gr this
2 gr ginger
240 ml coconut milk

Instructions

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. 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.