*  Exported from  MasterCook  *
 
                 TOM YUM GAI - CHICKEN IN LEMON GRASS SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Seafood
                 Thai                             Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            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
    3                    Red chillies -- seeded
    1       tb           Pepper and Coriander Paste
    2                    Fresh, frozen, or dried
                         Galangal, sliced
    2       tb           Fish sauce (Nam Pla)
                         Chopped fresh coriander
 
   (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 with
   2 or 3 garlic cloves, 2 tsp salt, 2 Tbs lemon juice,
   and a big bunch of fresh coriander (cilantro) which
   you have coarsely chopped, stems and roots included
   (about 2 cups).
   
   TO MAKE THE SOUP: Whack each drumstick in two. Whizz
   up the garlic, chillies, and Pepper and Coriander
   Paste together in your blender, and mix with the
   chicken. Allow to marinate for 15 minutes. Place the
   stock, lime leaves (or zest), onions, galangal, lemon
   grass, and sugar in a large saucepan together with the
   chicken and simmer about 30 minutes or until chicken
   is tender. Add fish sauce and lime juice. Adjust
   flavorings for spicy and sour to your taste. Serve
   garnished with coriander and sliced chillies.
   
   NOTES: Be aware that the fresh chillies used for this
   recipe are very acidic. Thorougly wash your hands
   after handling. DO NOT rub your eyes until you have
   washed your hands. Submitted By CHIAPET1@IX.NETCOM.COM
   (REBEKAH BURDETT LU )  On   19 NOV 1995 120937 -0700
  
 
 
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