Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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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

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.

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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.

Popularity: 6% [?]