Dom Yam Gai
The subtle blend of sweet, creamy, and sharp flavors in this Thai classic makes it one of the first Thai dishes most people learn to love. Although the best version I ever had began with cracking real coconuts—a chore I wouldn’t wish on an enemy—if you make coconut milk from dried coconut or use canned coconut milk, the dish is easy to re-create at home and really great. For information on Thai fish sauce (nam pla), see page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the coconut milk and stock in a large saucepan, turn the heat to medium-high, and bring to a boil. Lower the heat a bit, add the chicken pieces, and simmer until cooked through, about 10 minutes. Remove the chicken with a slotted spoon and set aside.
Step 2
Add the lemongrass, ginger, chiles, and lime leaves; simmer for 15 minutes. Remove the larger pieces of spices with a slotted spoon. Return the chicken to the saucepan along with the mushrooms and heat through, about 3 minutes. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.) Turn off the heat and stir in the nam pla, lime juice, and sugar. Season with salt and pepper, garnish with the cilantro if desired, and serve.