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Tom Kai Gai (Thai Chicken and Coconut
Soup)
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings
Ingredients:
- 2½ pounds whole chicken
- 1 gallon light chicken stock
- 4 ounces fresh lemongrass, smashed
- 1½ ounces red curry paste
- 1¼ pints canned coconut milk
- 2 fluid ounces fish sauce
- 4 ounces brown sugar
- ¼ ounces lime leaves
- 1½ fluid ounces lime juice
- 1½ ounces galangal, sliced into coins
- 1 ounce fresh cilantro, chopped, including
stems
- ¼ ounce kosher salt
Method:
In a soup pot, cook chicken in stock until done. Remove chicken
and let cool. Pick meat off bones.
To the soup pot, add all remaining ingredients
except for the cilantro and lime juice. Bring to a simmer, stirring
occasionally. Strain through a medium holed china cap. You are just
trying to remove the large pieces. At service, add the lime juice,
chicken meat and cilantro. Adjust seasoning. There should be a pleasing
balance between salty, sweet, sour and spicy. If any of these characteristics
are too high or low, adjust accordingly.
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