Coconut Chicken Soup (Tom Yai Gai)

Instructions

1. Make the stock:
2. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
3. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
4. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
5. Bring the stock to the boil over medium heat in a soup pot.
6. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic.
7. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
8. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken.
9. Simmer for 5 minutes to heat the chicken through; season with salt and pepper.
10. Ladle the soup into a soup tureen or individual serving bowls.
11. Garnish with cilantro.
12. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.
13. (We out it in cheesecloth and tied it so we could fish it out!)
14. Yield: 4 servings