-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