Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | -RJHV41A |
1 tablespoon | Whole black peppercorns; |
3 \N | Garlic cloves; chopped fine |
2 tablespoons | Fresh lemon juice roasted |
2 teaspoons | Salt |
2 cups | Coriander; coarsly chopped |
6 \N | Chicken drumsticks; skinned |
1 teaspoon | Chopped garlic and sliced |
6 cups | Good chicken stock Kaffir lime leaves - |
¾ cup | Chopped onions or shallots - |
3 \N | Slices fresh or frozen |
2 \N | Stems lemon grass; |
2 teaspoons | Sugar |
2 tablespoons | Lime juice sliced fresh chillies for NOTE1 |
3 \N | Or 4 red chillies; seeded |
1 tablespoon | Pepper and Coriander Paste |
2 \N | Fresh, frozen, or dried NOTE2 NOTE3 galangal (Kha) - NOTE4 finely sliced |
2 tablespoons | Fish sauce (Nam Pla) |
\N \N | Chopped fresh coriander and garnish |
P & C PASTE
SOUP
(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