Tom yum gai

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

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