*  Exported from  MasterCook  *
 
                     Tam Yam Gai (Chicken Coconut Soup)
 
 Recipe By     : Thai Cooking School at The Oriental Hotel, Bangkok
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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.
 
 
 
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 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.