Страница 56

Thai Coconut Chicken Soup

PAIR WITH

Flaky Green Onion Pancakes

(PAGE 139)

Korean Egg Breads

(PAGE 162)

Called

tom kha gai

in Thai, this soup is named for the camphor-scented galangal root (

kha

). You can find galangal (it looks like ginger on steroids) and fresh lime leaves at Asian markets. Both freeze well, so stock up and you’ll be set for months! There is no substitute for galangal, but it is present in most Thai curry pastes, so if you can’t find galangal, include an extra 1 tsp or so of curry paste. This soup is brothy and light; if you prefer richer soup, substitute a can of thick coconut cream for one of the cans of coconut milk in the recipe

.

SERVES

6

ACTIVE TIME

10

MINUTES

TOTAL TIME

40

MINUTES

Two 15-oz [445-ml] cans coconut milk

2

1

/

2

cups [600 ml] chicken broth

(see page 17)

4 oz [115 g] oyster mushrooms or shiitake mushrooms (stems discarded if using shiitake), sliced

3 medium shallots, thinly sliced

1

/