- 5 cups "thin" coconut milk
- 1 small chicken, sectionned and cut into bit-sized pieces (bone in)
- 3 stalks lemon grass, bruised and cut into 1" lengths
- 2 teaspoons Laos powder (Ka)
- 3 green onions, finely chopped
- 2 tablespoons coriander leaves, chopped
- 4 to 6 fresh Serrano chillies, seeded and chopped
- juice of 2 limes
- 3 tablespoons fish sauce (Nam Pla)
In a saucepan, bring the "thin" coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. N.B. Beef, cut into thin strips or firm white fish pieces may be substituted for chicken.
"thin" coconut mild is "made from the first pressing of the milk or water through the coconut meat. Coconut cream is obtained by refrigerating the pressed thick coconut milk, it will rise to the top where it can be spooned off. Thin coconut milk is the product of repeated pressings of the same coconut meat, using additional liquid......you will find that for each 4 cups thick coconut milk, using whole milk, after refrigeration, about 1/2 cup heavy coconut cream will rise to the top. The amount of cream will depend on the butterfat content of the milk and oil concentration in the coocnut. Use this ratio: 8 cups milk will produce approximately 1 cup included cream....."
I personally use light coconut milk for this recipe, if you are interested in having the author recipe to make the "thin" coconut milk from coconut let me know, I'll be happy to email it to you....
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Source: The original thai cookbook by Jennifer Brennan,
Submitted By: Genevieve Sansonetti
Chicken & Coconut Milk Soup ( GAENG DOM YAM GAI)