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                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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