-RJHV41A ——————————–P & C PASTE——————————– 1 tb Whole black peppercorns;
3 Garlic cloves; chopped fine
2 tb Fresh lemon juice
-roasted 2 ts Salt
2 c Coriander; coarsly chopped
————————————SOUP———————————— 6 Chicken drumsticks; skinned
1 ts Chopped garlic
-and sliced 6 c Good chicken stock
-Kaffir lime leaves – 3/4 c Chopped onions or shallots –
3 Slices fresh or frozen
2 Stems lemon grass;
2 ts Sugar
2 tb Lime juice
-sliced fresh chillies for — NOTE1 3 Or 4 red chillies; seeded
1 tb Pepper and Coriander Paste
2 Fresh, frozen, or dried
-NOTE2 -NOTE3 -galangal (Kha) – NOTE4 -finely sliced 2 tb Fish sauce (Nam Pla)
Chopped fresh coriander and -garnish (Thai Chicken in Lemon Grass Soup) This is from Charmaine Solomon’s newest publication: THAI COOKBOOK. TO MAKE PEPPER AND CORIANDER PASTE: This is a basic Thai flavoring and will make about one cup which you can store in your fridge. You will use about one teaspoon of it in the Tom Yum Gai. In a dry skillet, dry roast about one Tbs whole black peppercorns for a minute or two. In your blender whizz up the peppercorns together BGMB90B =============== Reply 112 of Note 1 ================= BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R TO: ALL DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 6:36 PM