Name: Tam Yam Gai (Chicken Coconut Soup)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Seafood	Thai		6	Servings

INGREDIENTS

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

INSTRUCTIONS

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"
<cea260@airmail.net> on Jan 23, 1998

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