Tom yam gai (spicy chicken soup)
 
Prep time
Cook time
Total time
 
Serves: 2
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
  1. Place chicken stock in saucepan and bring to boil
  2. Add galangal, lemongrass, coriander root and brown shallot and boil for several minutes or until fragrant
  3. Add sliced chicken and bring to boil for several minutes until the chicken is just cooked
  4. Add mushrooms, kaffir lime leaves and season with chilli jam and fish sauce to taste
  5. Boil for one more minute until cooked through
  6. Turn off heat and season with lime juice and chilli
  7. Sprinkle with coriander leaves to serve.
Recipe by Firedaughter at https://www.firedaughter.site/tom-yam-gai-spicy-chicken-soup/