Tam Yam Gai(Chicken Coconut Soup)

* Exported from MasterCook *

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
-------- ------------ --------------------------------
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.