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