Tom yum gai - chicken in lemon grass soup
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Tom yum gai - chicken in lemon grass soup
  Chicken    Lemon    Soups    Seafood    Thai    Poultry  
Last updated 6/12/2012 1:26:54 AM. Recipe ID 61554. Report a problem with this recipe.
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      Title: Tom yum gai - chicken in lemon grass soup
 Categories: Soups, Seafood, Thai, Poultry
      Yield: 6 Servings
 
MMMMM------------------------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

MMMMM----------------------------SOUP---------------------------------
      6    Chicken drumsticks; skinned
      1 ts 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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Recipe ID 61554 (Apr 03, 2005)

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