Thai Chicken and Coconut Milk Soup (Tom Ka Gai)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 12-oz can coconut milk
1/4 lb chicken breast, cut into small chunks
juice and grated zest of 1 lime
1 4-inch piece of lemon grass, cut into very thin (1/16-inch) slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste- preferably Thai or Serranos, cut into thin circles
cilantro for garnish
Instructions:
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and chiles. (If you prefer a less spicy soup, wait to add the chiles later).Bring the coconut milk to a simmer.
When the soup is simmering,add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
From cooks.com