Tom yam gai (spicy chicken soup)
Prep time:
Cook time:
Total time:
Ingredients
- 200 gm chicken thigh fillets, sliced
- 80 gm cup mushrooms, halved
- 1 stalk lemongrass, crushed and sliced into 4cm lengths
- 2 kaffir lime leaves, stem removed and torn
- 1½ inches galangal, sliced
- 2 cups chicken stock
- 1 stem coriander, root to leaves
- 1 medium brown shallot, crushed
- 2 tablespoons fish sauce
- 1 tablespoon chilli paste or nam prik pao
- 1 tablespoon lime juice
- 1-3 hot chillies crushed (1 = mild)
Method
- Place chicken stock in saucepan and bring to boil
- Add galangal, lemongrass, coriander root and brown shallot and boil for several minutes or until fragrant
- Add sliced chicken and bring to boil for several minutes until the chicken is just cooked
- Add mushrooms, kaffir lime leaves and season with chilli jam and fish sauce to taste
- Boil for one more minute until cooked through
- Turn off heat and season with lime juice and chilli
- Sprinkle with coriander leaves to serve.