Tam yam gai (chicken coconut soup)

6 Servings

Ingredients

Quantity Ingredient
2 Stalks lemon grass; bottom 6 inches only, sliced very thin
3 Shallots; chopped
2 Cloves garlic; coarsely chopped
4 slices Fresh galangal; very thin
10 Stalks cilantro; stems only
10 Black peppercorns
2 cups Chicken breast; no skin, no bone, R-T-C, cut into chunks
6 cups Thick coconut milk
5 tablespoons Thai fish sauce
5 tablespoons Lime juice; fresh
2 tablespoons Kaffir lime leaves; shredded
10 Serrano peppers; minced

Directions

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@...> on Jan 23, 1998

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