Tom Yum Gai

Recipe Ingredients

		P and C Paste
1 tablespoon	15ml	Whole black peppercorns
3		Garlic cloves - chopped fine
2 tablespoons	30ml	Fresh lemon juice - roasted
2 teaspoons	10ml	Salt
2 cups	292g / 10oz	Coriander - coarsely chopped
		Soup
6		Chicken drumsticks - skinned
1 teaspoon	5ml	Chopped garlic - and sliced
6 cups	1422ml	Good chicken stock - kaffir lime leaves

Recipe Instructions

-- -

3/4 cup chopped onions or shallots -

3 slices fresh or frozen

2 stems lemon grass

2 teaspoons sugar

2 tablespoons lime juice -- sliced fresh

-- chile

note1

3 red chiles -- seeded (3 to 4)

1 tablespoon pepper and coriander paste

2 fresh -- frozen, or dried

- 2 -- note3

- note4 -- finely sliced -- E

2 tablespoons 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 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.

Source:
TVFN: REYNOLDS SPECIAL RECIPES

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