Tom Yum Gai (Chicken In Lemon Grass Soup)


Serving size: 6

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    whole black peppercorns
   3                    garlic cloves -- chopped fine
   2      tablespoons   fresh lemon juice roasted
   2      teaspoons     salt
   2      cups          coriander -- coarsely chopped
                        ----SOUP----
   6                    chicken drumsticks; skinned
   1      teaspoon      garlic -- chopped, sliced
   6      cups          good chicken stock kaffir lime leaves
     3/4  cup           onions or shallots -- chopped
   3      slices        fresh or frozen
   2                    stems lemon grass
   2      teaspoons     sugar
   2      tablespoons   lime juice
   3                    red chilies -- seeded
   1      tablespoon    pepper and coriander paste
   2                    fresh -- frozen, or dried
   1      inch          galangal -- sliced
   2      tablespoons   fish sauce -- (nam pla)
   1                    chopped fresh coriander

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, chilies, 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
chilies.

NOTES:
Be aware that the fresh chilies used for this recipe are very
acidic. Thoroughly wash your hands after handling. DO NOT rub
your eyes until you have washed your hands. 


Recipe by: Charmaine Solomon's "Thai Cookbook"