Tom Yum Gai - Chicken In Lemon Grass Soup

Recipe Ingredients

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	Garlic - chopped, sliced
6 cups	1422ml	Good chicken stock kaffir lime leaves
3/4 cup	46g / 1.6oz	Onions or shallots - chopped
3		Fresh or frozen
2		Stems lemon grass
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Lime juice
3		Red chilies - seeded
1 tablespoon	15ml	Pepper and coriander paste
2		Fresh - frozen, or dried
1		Galangal - sliced
2 tablespoons	30ml	Fish sauce - (nam pla)
1		Chopped fresh coriander

Recipe Instructions

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.

Source:
Charmaine Solomon's "Thai Cookbook"

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