Preparation / Directions:
Place the chicken in a 6-quart kettle and add the galanga root,
ginger, garlic, shallots, lime leaves, lemongrass, and red curry
paste. Bring to a simmer and cook for 10 minutes. Drain the
stock and discard the solids.
Return the stock to the pot, add the sugar, coconut milk, and
fish sauce, and bring to a simmer. Add the chicken and bring
to a simmer again. Cook for 5 minutes. Add the remaining
ingredients, except the garnish, and bring to serving temperature.
Garnish with the cilantro and serve.
NOTE (J. Smith): Many Thai cooks prefer to leave the solids in
the soup stock and do not drain it at all. This gives a bit brighter
flavor, if you wish.
*Available in some Asian markets
NOTES (mine): The odd ingredients are not as hard to find as
you may think, and they are worth the effort. We always leave
in the solids in--I highly recommend it. We also leave the bottoms
of the lemongrass in larger chunks rather than slicing. This soup is
traditionally served in what is called a volcano pot--a donut shaped
pot on a stand (it's all one piece of aluminum or stainless steel) with
a lid. In the middle is a cylinder that rises through a hole in the lid.
In Thailand, charcoal is placed in the stand part beneath the pot to
keep the soup warm. We use sterno. The hole in the stand beneath
the pot is not large enough for a whole can of sterno, however, so
we have to spoon some out and place it at the bottom of the cylinder.
The soup is then poured into the pot, and the sterno is lit. A beautiful
blue flame shoots up and out of the cylinder, which really does look
like an errupting volcano--great presentation as you carry the pot to the
table! The flame also heats the cylinder, which in turn keeps the soup
warm. These pots are available at Asian market and are not expensive
($10-$2
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