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Title: Tam Yam Gai (Chicken Coconut Soup) Categories: None Yield: 6 Servings 2 Stalks lemon grass; bottom 6 -inches only, sliced 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 c Chicken breast; no skin, no -bone, R-T-C, cut into -chunks 6 c Thick coconut milk 5 tb Thai fish sauce 5 tb Lime juice; fresh 2 tb 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 recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" |