TOM YUM GAI

• -----------------------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
• -sliced fresh chillies for
• -- NOTE1
• 3 Or 4 red chillies; seeded
• 1 tb Pepper and Coriander Paste
• 2 Fresh, frozen, or dried
• -NOTE2
• -NOTE3
• -galangal (Kha) - NOTE4
• -finely sliced
• 2 tb Fish sauce (Nam Pla)
• Chopped fresh coriander and
• -garnish

(Thai Chicken in Lemon Grass Soup) This is from Charmaine Solomon's

newest publication: THAI COOKBOOK.

TO M
AKE 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 BGMB90B

=============== Reply112 of Note1 =================

BOARD:

FOOD AND WINE BB TOPIC:

FOOD SOFTWARE SUBJECT:
R-MM THAI

AND VIET R

TO:

ALL DATE:
07/16
FROM:
BGMB90B

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