Tom yum gai - a delightful thai chicken soup

Ingredients

• For Paste (basic Thai flavoring)
• 1 tbsp whole black pepper (roasted)
• 3-4 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp salt
• 1 cup cilantro leaves (chopped)
• For Soup
• 6-7 chicken drumsticks
• 1 tbsp garlic paste
• 6-7 cup chicken stock
• 1/2 cup shallots chopped
• 2 stems lemon grass;
• 1 tbsp sugar
• 2 tbsp lime juice
• 2 red chillies
• 1 tbsp pepper and cilantro paste
• 2 galangal/ginger sliced
• 2 small round tomatoes sliced
• 3-4 baby corns
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• fresh cilantro for garnish
• salt to taste

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Preparation

• Make a paste combining whole black pepper, garlic cloves, lemon juice, salt and cilantro leaves, in a blender.
• Marinate the chicken pieces with 1-2 tbsp of this paste and leave for 15-20 minutes.
• In a large pot, add chicken stock, lime leaves, ginger, chopped garlic, lemon grass, tomatoes, baby corn, salt to taste and chicken. Cook for 30 minutes or till the chicken pieces are tender.
• Add fish sauce, soy sauce and lemon juice. Mix well.
  
• Garnish with chopped coriander leaves and sliced fresh green chillies.
  Serve hot

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