Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Classic Vichyssoise

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

• 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
• 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
• 2 cups whole milk
• Kosher salt
• 1 cup heavy cream
• 1 Tbs. thinly sliced fresh chives, for garnish

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.