Tam Yam Gai (Chicken Coconut Soup)

Course : Chicken
Serves: 6
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2 stalks lemon grass -- bottom 6 inches only, sliced very thin
3 small shallots -- chopped
2 cloves garlic -- coarsely chopped
4 slices fresh galangal -- very thin
10 stalks cilantro -- stems only
10 whole black peppercorns
2 cups chicken breast -- no skin, no bone, 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 medium serrano peppers -- minced

Preparation / Directions:

Using a mortar and pestle or processor, make a paste of the lemongrass, shallots, garlic, galangal, cilantro stems and 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 and cooking until almost done. Add fish sauce, lime juice, lime leaves, and serrano's, stirring just a few minutes more until chicken is fully cooked. Serve hot with steamed ric


Nutritional Information:

129 Calories (kcal); 6g Total Fat; (41% calories from fat); 14g Protein; 5g Carbohydrate; 40mg Cholesterol; 48mg Sodium

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