"Charles Gifford" > wrote in
ink.net:

>
> "notbob" > wrote in message
> news:w7ied.290348$MQ5.230249@attbi_s52...
>>
>> Tom Kha Gai (Chicken Coconut Soup):
>>
>> I can of coconut milk (the real deal ...no bar mix!)
>> 4 50¢ piece sized slices of ginger
>> 1 stalk lemon grass sliced thinly on the diagonal
>> 4 Kaffir lime leaves (if none, make split pea soup instead)*
>> 8-12 oz of bone/skin-less chkn breasts
>> 4 T nam pla (fish sauce)
>> 1 T sugar (I will attest splenda works just fine)
>> 1/4 C fresh squeezed lime juice
>> 1/4 C chopped cilantro
>> 1-5 dried hot chilis (you KNOW what will work for you! Using
>> chipotle is
>> punishable by death!!)
>>
>> pan fry chicken breasts to half cooked and chop to bite sized pieces
>> and
> set
>> aside. Put half coconut milk and all the rest of the stuff in a pan
>> and heat to simmer and let the stuff orgy for 5 mins. Add chicken
>> and
> remaining
>> milk and bring to just boil or till chicken is fully cooked. Serve
>> with Singha or other pilsner beer.
>>
>> *If you've no kaffir lime leaves, Buddha will forgive you for using
> pedestrian
>> lime zest.
>>
>> enjoy =D
>> nb
>
> I really like Singha! That will be fine! Thank you for the recipe nb.
> It "reads" delicious. I have to go out of my way now to purchase lemon
> grass and kaffir lime leaves (they have them frozen at the Indian
> grocery), thank you very much. Come to think of it, I am out of nam
> pla too. I have the rest of the stuff. I will use the small red
> Mexican chilies. That's what I use mainly for Asian and Italian
> cooking, but, oddly, not for Mexican cooking. I really appreciated the
> humor you used! Muchas gracias amigo!
>
> Charlie
>
>
>
Possible tip:

I like to bruise the lemon grass by wacking it with the back of a knife
all over, that seems to release more flavour.

--
Starchless in Manitoba.