Recipe - Tam Yam Gai (Chicken Coconut Soup)

2 Stalks lemon grass; bottom 6
inches only, cut or sliced up very
thin
3 Shallots; chopped
2 Cloves garlic; coarsely
chopped
4 sl Fresh galangal; very thin
10 Stalks cilantro; stems only
10 Black peppercorns
2 cup Chicken breast; no skin, no
bone, RTC, cut into
chunks
6 cup Thick coconut milk
5 tablespoon Thai fish sauce
5 tablespoon Lime juice; fresh
2 tablespoon 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.

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 recipeludigest Volume 01 Number 588 by "Christopher E. Eaves"
cea260@airmail.net on Jan 23, 1998