Toam Yum Gai (Thai Soup)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CHICKEN BROTH***
   2      tablespoons   olive oil
   1      teaspoon      sesame oil
   3      whole         cloves
   2                    bay leaves
   1      sprig         fresh thyme *
   1      medium        onion -- cut into pieces
   2      large         carrots -- cut into pieces
   1                    chicken -- cut into pieces **
   6      cups          water
                        ***EVERYTHING ELSE***
                        mushrooms ***
                        shrimp if you want ***
   1      stalk         lemon grass -- - cut into 2 inch
   2      slices        galanga root -- - (more if you like
                        chewing on them.)
   4                    kaffir lime leaves
                        cilantro leaves as desired
   1      teaspoon      chili sauce
   2      tablespoons   fish sauce
   1 1/2  tablespoons   lemon juice
                        ***OPTIONAL***
                        sliced hot peppers

  * About 1 tsp. or 1 tbsp of powdered thyme.
 ** Some boneless skinless chicken pieces, thighs with the bones bashed
    once with the back of a knife.
*** As many as you like, cut any way.

Instructions: 

Use a large covered stockpot. Heat olive and sesame oil on high heat.
Add cloves, bay leaves, thyme, (these should be pounded a bit first to
crack the fibers and release more flavor) and onion, carrots. Cover 2
minutes, stir.

Add chicken on top, and pour ONE cup of water over the tops of the
chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till it starts to
boil, then turn heat down and simmer covered 30 minutes. Skim off foam
occasionally. Remove chicken, debone, and cut into bite sized pieces.
Strain soup, avoid getting the sediment at the bottom. (What you do
with the leftover veggies after making a stock is up to you. I think
they end up in Minnesotan hot dishes....) Take 4 cups of the stock,
heat until it begins to boil, turn down the heat till it is just
simmering. Add galanga, lemon grass, Kaffir lime leaves (bash them a
bit to break the fibers--it allows them to release more flavor). 
Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce,
chili paste. Cover, cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime that you can squeeze)
cilantro, and thinly sliced jalapenos or other hot peppers at the table.
Fresh basil also adds a nice touch.