Tam yam gai (chicken coconut soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Stalks lemon grass; bottom 6 inches only, sliced very thin | |
| 3 | Shallots; chopped | |
| 2 | Cloves garlic; coarsely chopped | |
| 4 | slices | Fresh galangal; very thin |
| 10 | Stalks cilantro; stems only | |
| 10 | Black peppercorns | |
| 2 | cups | Chicken breast; no skin, no bone, R-T-C, cut into chunks |
| 6 | cups | Thick coconut milk |
| 5 | tablespoons | Thai fish sauce |
| 5 | tablespoons | Lime juice; fresh |
| 2 | tablespoons | Kaffir lime leaves; shredded |
| 10 | Serrano peppers; minced | |
Directions
Using a mortar & pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems & peppercorns. Set aside. In a wok heat coconut milk until almost boiling, stir in paste you set aside earlier,mixing well. Add chicken chunks, stirring & cooking until almost done. Add fish sauce, lime juice, lime leaves, & serrano's, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed rice.
NOTES : Nutritional Analysis per serving: 692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49 milligrams cholesterol, 573 milligrams sodium, 77 percent of calories from fat.
Recipe by: Thai Cooking School at The Oriental Hotel, Bangkok Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998