Thai Ginger Chicken Soup - Tom Khing Gai
2 c chicken cut into bite sized pieces
3-4 c chicken stock
2 stalks lemon grass, bruised (for flavor, do not eat)
4-5 kaffir lime leaves, shredded
2 cilantro plants, including roots chopped
1 T Thai chile peppers, thinly sliced
1 T dried chili peppers
juice of 3 or 4 limes
2 or 3 T sliced bamboo shoots or asparagus
2-3 T of fish sauce.
2 T shallots (or small red or purple onions), thinly sliced
1 T garlic, minced
1 T fresh ginger, minced
1 T fresh galangal, minced
Thai pepper powder to taste
Heat a wok dry, and warm the dried chilis, then crumble them, add a little oil and saute the chilis, ginger, galangal, shallots and garlic, until aromatic.
In a medium sauce pan, bring the stock to a boil. Add the sauteed ingredients, and the fish sauce and lime juice, and taste for balance. Then add the remaining ingredients, and bring back to a boil before adding the chicken. After 1 or 2 minutes taste for the balance of spices again, adjust if needed and continue to boil until chicken is just cooked.