[Sca-cooks] Thai food (was Galangal)

[lilinah at earthlink.net]

Coconut milk isn't expensive.

Begin with *unsweetened* shredded coconut or larger grated coconut.

Put one or two cups of dried coconut in a deep bowl.
Soak in 1 quart and 1 cup warm water.
Let stand for a while - until coconut is very moist - 15 min, or so.
First, strain through a strainer or sieve into another bowl.
Then put coconut into muslin (American definition) or a couple layers
of cheese cloth, and wring really well and firmly to get the richest
part.

Voila! Coconut milk.

Anahita
who used to cook LOTS of Southeast Asian food calling for coconut milk

Sue Clemenger <mooncat at in-tch.com> wrote:
>Kiri-sama...the soup sounds divine, but three and three-quarters QUARTS
>of coconut milk???? Yikes, but that'd be expensive to buy in the little
>cans at my local market..... Does this make soup for an army??? And what
>size galanga root pieces? I can't get the fresh stuff, but I can get it
>in the little dried chips, or ground up.  How much would be an
>equivalent substitute?
>
>--Maire, who thinks this could become her new chicken comfort soup this
>winter....
>
>Elaine Koogler wrote:
>  > After all of this, I'm going to have to break down and make some of my Thai
>  > chicken soup....OK...I know, here's the recipe:
>  >
>  > LEMON GRASS SOUP
>  >
>  > 2.5 QTS CHICKEN BROTH
>  > 3.75 QTS. COCONUT MILK
>  > 3 C. LEMON JUICE
>  > 3 C. FISH SAUCE
>  > 18 PCS. GALANGA ROOT
>  > 18 PCS. LEMON LEAVES/LEMON ZEST (GRATED)
>  > 1/4 C. LEMON GRASS
>  > 6 8 OZ CANS STRAW MUSHROOMS
>  > 12 WHOLE CHICKEN BREASTS, SLICED INTO 1" PIECES
>  > 12 ? FRESH GREEN CHILIS, SLICED 1/8" THICK
>  > 3 t SUGAR