*  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.



                   - - - - - - - - - - - - - - - - - - 

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.