Yield: 2 gallons
Ingredient Amount
Vegetable oil 1/4 Cup
Shallot, minced 1 Cup
Garlic, minced 1 Tbsp.
Lemon grass, minced 3/4 Cup
Thai chili paste (Nahm prik pow) 1 Tbsp.
Recipe Follows)
Galangal, sliced 1/4-inch thickness 3 oz.
Wild lime leaves, bruised 24 ea.
Chicken stock 1 1/2 gal.
Sugar 2 Tbsp.
Fish sauce 1 1/2 Cups
Coconut milk 3 1/2 qt.
Chicken thighs, bite size strips 1 lb.
Mushroom, straw, 12 oz. can
drained, halved 1 can
Tomato, small wedges 1 Cup
Lime juice 1/2 Cup
Cilantro sprig, small 80 ea.
Method
1. Heat the oil, add the shallot, garlic, lemon grass and chile paste and cook until aromatic.
2. Add the galangal, lime leaves, chicken stock, sugar, and coconut milk.
3. Bring to a boil, simmer 15 minutes. Strain into new pot.
4. Add chicken, mushrooms and tomato, return to simmer.
5. Add the lime juice.
6. Taste seasoning, adjust flavor with lime juice, sugar, fish sauce and salt.
Service
1. Garnish with the cilantro.