Tom Khing Kai (Gingery Chicken Soup)

Course : Chicken
Serves: 1
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2 cups chicken cut into bite sized pieces
3 cups chicken stock -- (3 to 4)
2 stalks lemon grass -- bruised
2 pieces kaffir lime leaves -- (use lime zest if you cant get it)
2 bunches phak chi -- (coriander/cilantro plants, including roots), chopped
1 tablespoon prik ki nu -- (green birdseye chilis) thinly sliced
1 tablespoon prik haeng -- (dried red chilis), crushed the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots -- (2 to 3)
2 tablespoons fish sauce. -- (2 to 3)
2 tablespoons hom daeng -- (shallots), thinly sliced
1 tablespoon kratiem -- (garlic), minced
1 tablespoon khing -- (fresh ginger), minced
1 tablespoon kha -- (fresh galangal), minced
1 teaspoon prik thai -- ground black pepper

Preparation / Directions:

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil to the wok, and sautee 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 ingerdients, and bring back to the 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.


Nutritional Information:

66 Calories (kcal); 1g Total Fat; (19% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 6442mg Sodium

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