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LowMurmur said:
I can vouch for that. She even batted her eyelids at me electronically this week. . .
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Ah, those eyes. Mesmerizing, aren't they?

Rambling Rose said:
I had fried chicken yesterday. It's a staple down around here.
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Round here, the only decent option is Popeyes. All well and good, but I'd love some home cooked fried chicken. My turkey fryer came with a great chicken/fish fryer, too. I've done fish in it, but not chicken, yet. I need to remedy that.
 
LowMurmur said:
I need either a cough more in keeping with the typical 21st Century American character, or a big bowl of tom yum gai.
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Yes! Extra thai bird chiles, good for what ails ye.
 
LowMurmur said:
Chilis, galangal and lime. That's the ticket.
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Absolutely. The lime is the key (heh). My favorite thing about Thai and Vietnamese soups.
 
tortoise said:
Absolutely. The lime is the key (heh). My favorite thing about Thai and Vietnamese soups.
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*nods* The Holy Quadrinity of Thai: Fire, salt, sweet and sour.
 
Okay boys, I can feel my throat starting to constrict. I think I'm getting sick. I've got some kick-ass chicken stock, a can or two of unsweetened coconut milk, some ginger, garlic and lemongrass paste in the fridge. Are limes and chile all that's missing?
 
Rambling Rose said:
Okay boys, I can feel my throat starting to constrict. I think I'm getting sick. I've got some kick-ass chicken stock, a can or two of unsweetened coconut milk, some ginger, garlic and lemongrass paste in the fridge. Are limes and chile all that's missing?
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Basil and kaffir lime leaves.
 
Can I fake the lime leaves? There are several good chinese groceries around here, but I don't want to deal.

Do I need mushrooms?
 
Rambling Rose said:
Okay boys, I can feel my throat starting to constrict. I think I'm getting sick. I've got some kick-ass chicken stock, a can or two of unsweetened coconut milk, some ginger, garlic and lemongrass paste in the fridge. Are limes and chile all that's missing?
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Ginger'll do in a pinch, but galangal's better. . .

Ideally, there's some fish sauce involved, too.
 
Fish sauce I can do. I stocked up during my Thai and Vietnamese phase a few months ago. A little fish sauce goes a long way!
 
Rambling Rose said:
Can I fake the lime leaves? There are several good chinese groceries around here, but I don't want to deal.

Do I need mushrooms?
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Hmm. Not sure about faking the lime leaves, but they can be omitted. Mushrooms are definitely a good thing, but you can do without them in a pinch. Basil is a must. Thai basil if you can find it, but regular sweet basil will work.

Oh yeah, and three crabs! You need the fish sauce.
 
Rambling Rose said:
Fish sauce I can do. I stocked up during my Thai and Vietnamese phase a few months ago. A little fish sauce goes a long way!
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Apparently I am conflating two soups.


Tom Yum Goong

4 cups chicken stock
3 stalks fresh lemongrass
12 fresh kaffir lime leaves (can fake it with lime zest, but worth finding the real thing)
6 fresh Thai chilis
Juice of one lime
3 thin green onions cut in 1-inch lengths
1 T roasted chili paste
1 cup drained whole canned straw mushrooms (can use fresh white or crimini at a pinch)
1/2 pound peeled, deveined shrimp, tails on (can substitute sliced chicken, but then it's Tom Yum Gai)
2 T fish sauce

Bring stock to boil over medium heat. Trim lemongrass to 6-inch base and cut away tough root and outer leaves. Use cleaver or heavy knive to bruise/crush stalks, turning to bash on all sides. Add lemongrass and 6 lime leaves to stock and reduce to simmer; cook 5 minutes or so until fragrant and until lemongrass starts to change color.

Stem chilis and place them under the flat of a cleaver or chef's knife; gently crush until they start to split open. Put chilis in large serving bowl along with lime juice, green onions and rest of the lime leaves/zest. (Some people julienne the leaves.) Remove the lemongrass and raise heat to boil. Add roasted chili paste and mushrooms. Cook one minute. Add fish sauce and shrimp and cook through, about another minute. (Chicken might take a little longer.) Pour into serving bowl and adjust seasonings.
 
The one with the galangal is similar, but with a mixture of coconut milk and chicken stock, (about 4.5 cups coconut to 1.5 cups stock is good), about 20 pieces of galangal the size of a quarter, a dozen black peppercorns and chicken. You simmer the chicken and aromatics in the stock mixture a bit longer, 10 or 15 minutes, in part because the chicken pieces are a bit bigger. You don't add the bird peppers to serve, but you still add lime and fish sauce at the end. There's no chili paste in this one either; it's much more herbal.

The roasted chili paste in the other one is basically pureed roast dried chilis, shallots and garlic. You can buy it prepared; it's a big hassle to make it yourself.
 
LowMurmur said:
The one with the galangal is similar, but with a mixture of coconut milk and chicken stock, (about 4.5 cups coconut to 1.5 cups stock is good), about 20 pieces of galangal the size of a quarter, a dozen black peppercorns and chicken. You simmer the chicken and aromatics in the stock mixture a bit longer, 10 or 15 minutes, in part because the chicken pieces are a bit bigger. You don't add the bird peppers to serve, but you still add lime and fish sauce at the end. There's no chili paste in this one either; it's much more herbal.

The roasted chili paste in the other one is basically pureed roast dried chilis, shallots and garlic. You can buy it prepared; it's a big hassle to make it yourself.
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Sounds like Tom Kha Gai, yes?

At any rate, it sounds delicious!
 
tortoise said:
Sounds like Tom Kha Gai, yes?

At any rate, it sounds delicious!
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Correct; I was sorta splitting the difference between Tom Yum and Tom Kha with the earlier description, but this is the one I was craving.
 
LowMurmur said:
Correct; I was sorta splitting the difference between Tom Yum and Tom Kha with the earlier description, but this is the one I was craving.
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I love both, but Tom Kha is the one I usually order. Love the combo of coconut milk and lime.
 
tortoise said:
I love both, but Tom Kha is the one I usually order. Love the combo of coconut milk and lime.
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And the rhizome; something about that setting for galangal REALLY works. I like ginger, but galangal is like ginger with, I dunno, grapefruit and jasmine. Herbal and floral and spicy all at once.
 
LowMurmur said:
And the rhizome; something about that setting for galangal REALLY works. I like ginger, but galangal is like ginger with, I dunno, grapefruit and jasmine. Herbal and floral and spicy all at once.
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Absolutely. The ne plus ultra of ginger.
 
i've been eating gaufre au sucre --chaud-- every day during my stay in belgique. i'm becoming something of a connoissseur...
 
LowMurmur said:
The roasted chili paste in the other one is basically pureed roast dried chilis, shallots and garlic. You can buy it prepared; it's a big hassle to make it yourself.
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Could I sneak in some Cock Sauce and call it a day?
 
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