Title: Gai Tom Kha - Chicken and Galanga Soup.
Categories: Poultry Soup Thai Spicy
Yield: 1 Servings

1	md	Chicken.
8	c	Coconut Milk. *
1	c	Galanga, Sliced Thin.
1/4	c	Fish Sauce.
3	tb	Lime Juice.
1	tb	Sugar.
		Cilantro, Chopped.
		Thai Hot Chilli Peppers.

* Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk.

Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks.

Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes.

Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top.

Translated by Padej Gajajiva from "Ratanakosin Dishes - 1982", Momluang Terb Xoomsai. Submitted By PAD GAJAJIVA On MON, 11-08-93 (03:32)

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