Busters Recipes

Thai Ginger Chicken Soup, "Tom Khing Gai"

Ingredients:

2 cups chicken cut into bite sized pieces
3-4 cups chicken stock
2 stalks lemon grass, bruised (this isn't eaten,
but is an essential flavorant)
4-5 fresh kaffir lime leaves, shredded
2 coriander/cilantro plants, including roots
chopped.
1 tablespoon Thai chile peppers, thinly sliced.
1 tablespoon dried chili peppers
the juice of 3 or 4 limes
2 or 3 tablespoons sliced bamboo shoots or
asparagus
(this recipe is great with asparagus)
2-3 tablespoons of fish sauce.
2 tablespoon shallots (or small red or purple
onions), thinly sliced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh galangal, minced
Thai pepper powder to taste

Heat a wok dry, and warm the dried chilis, then
crumble them. Add a little oil to the wok, 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 about 1 minute taste for the balance of
spices again, and then serve when the chicken
is just cooked.

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