Title: Tom Yum Gai
Categories: Soup Chicken Seafood Thai Asian
Yield: 6 Servings

P & C PASTE
1	tb	Whole black peppercorns;
3		Garlic cloves; chopped fine
2	tb	Fresh lemon juice roasted
2	ts	Salt
2	c	Coriander; coarsly chopped
SOUP
6		Chicken drumsticks; skinned
1	ts	Chopped garlic and sliced
6	c	Good chicken stock Kaffir lime leaves -
3/4	c	Chopped onions or shallots -
3		Slices fresh or frozen
2		Stems lemon grass;
2	ts	Sugar
2	tb	Lime juice sliced fresh chillies for - NOTE1
3		Or 4 red chillies; seeded
1	tb	Pepper and Coriander Paste
2		Fresh, frozen, or dried NOTE2 NOTE3 galangal (Kha) - NOTE4 f
2	tb	Fish sauce (Nam Pla)
		Chopped fresh coriander and garnish

(Thai Chicken in Lemon Grass Soup) This is from Charmaine Solomon's newest publication: THAI COOKBOOK.

TO MAKE PEPPER AND CORIANDER PASTE: This is a basic Thai flavoring and will make about one cup which you can store in your fridge. You will use about one teaspoon of it in the Tom Yum Gai. In a dry skillet, dry roast about one Tbs whole black peppercorns for a minute or two. In your blender whizz up the peppercorns together BGMB90B =============== Reply 112 of Note 1 =================

BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R

TO: ALL DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 6:36 PM

previous

next