Thursday, November 01, 2007

gai tom khing orn

Gai Tom Khing Orn: Chicken in Young Ginger Soup

We all love “Tom Yum” but sometimes it can be very boring and uninspiring hearing about it all the time. As not being a fan of coconut milk. “Gai Tom Khing” seems to be a good option, besides “Tom Kah Gai” & “Tom Yum”, when we feel like we need a time off from those famous dishes.

This recipe is originally from a Thai cookbook that I came across a few years back. Since then this particular dish has managed to find its way to become a regular dish on our dining table.

Find below a very simple, very light and delicious “Chicken in Ginger Soup”

½ Kilo of Chicken (Breast or any part depends on your liking), cut in the bite-sized Strips
2 cups of Chicken Liver, cut and clean (optional – my mates happen to like chicken liver)
5-6 cups of Chicken Stock
1 cup of Young Ginger, thinly cut
¼ cup of Galangal, thinly cut
2 stalks of Lemon Grass, crushed and roughly cut
2-4 small leaves of Kaffir lime leaves, roughly shredded
2-4 of red Shallots, cut
3-4 Tablespoons of Fish sauce
3-4 Tablespoons of Lime Juice
1-2 Tablespoon of Red Chilies, crushed and roughly cut (optional)

½ Cup of Coriander leaves roughly cut


• heat the chicken stock in a big pot over high heat
• bring to the boil
• add ginger, galangal, red shallot, lemon grass and a few of kaffir lime leaves
• add chicken (do not stir), wait till the chicken is cooked through
• add chicken liver (do not stir)
• add fish sauce, lime juice and chillies
• turn off the heat, remove into a serving bowl
• sprinkle with coriander leave & a few of kaffir lime leaves before serving.
• serve with streamed whole-grain rice

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