Tom Khaa Gai Recipe

I love Thai food.  Ever since my brother-in-law Bill introduced it to me a several years ago at a place in Minneapolis called The King and I.  I’ve been loving it ever since.  And now, whenever I go out for Thai food, I usually start my meal with a bowl of tom khaa gai, which is Thai chicken soup. It doesn't look like much - a creamy, pale broth laced with a few chicken slices, mushrooms and cilantro - but what it lacks in looks, it makes up in flavor. Sweet and sour components balance the richness of lemongrass and lime-infused coconut milk, which, in turn, tempers a slow-building burn sensation. Not a bad one, unless of course you like that kind of bad burn – then by all means add more serrano chilis to your soup. I’ve experimented with several recipes for this soup over the past few years, and think I finally found my favorite.  (From Cooks Illustrated Jan/Feb 2007)

THAI-STYLE CHICKEN SOUP
serves 4
1 tsp. vegetable oil
3 lemongrass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro, chopped coarse
3 Tbsp. fish sauce, divided use
4 cups low-sodium chicken broth
2 cans (14 oz. each) coconut milk, well shaken, divided use
1 Tbsp. sugar
1/2 lb. white mushrooms, cleaned, stems trimmed, cut into 1/4 inch slices
1 lb. boneless, skinless chicken breasts, halved lengthwise and sliced on the bias into 1/8 inch slices
3 Tbsp. juice from 2-3 limes
2 tsp. Thai red curry paste

GARNISHES:
1/2 cup fresh cilantro leaves
2 scallions, sliced thin
1 lime, cut into wedges
2 serrano chilies, sliced thin

Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro, and 1 Tbsp. fish sauce. (I go really easy of the fish sauce.  The smell is crazy awful and one of those things that just seems to linger in your nose – forever).  Cook stirring frequently til just soft, 2-5 minutes. Veggies should not brown.

Stir in broth and 1 can coconut milk, simmer over high heat. Cover, reduce heat to low and simmer for 10 minutes.

Pour broth thru fine-mesh strainer and discard solids. Rinse pan and return broth to pan. Return pan to medium-high heat. Stir in remaining can of coconut milk and sugar. Bring to a simmer. Reduce heat to medium and stir in mushrooms, cook til tender about 3 minutes.

Add chicken and cook stirring constantly until no longer pink, 3 minutes. Remove soup from heat.
Combine lime juice, curry paste, and remaining 2 Tbsp. fish sauce (again, I do a bit less than this)  in small bowl, stir into soup. Ladle soup into bowls and add desired garnishes. Serve immediately with lime wedges.