Side Pannel
Tom Yum Gai - Chicken in Lemon Grass Soup
Tom Yum Gai - Chicken in Lemon Grass Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Thai, Seafood, Poultry
Ingredients List
- --------------------------------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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
