Tom Yum Kai - cooking recipe

Ingredients
    4 cups water
    1 stalk lemon grass, smashed and chopped
    1 (1 inch) piece galangal, thinly sliced
    3 kaffir lime leaves, torn
    4 tablespoons fish sauce
    2 teaspoons chile paste
    8 ounces fresh tomatoes, chopped
    2 ounces button mushrooms, chopped
    1 (8 ounce) skinless, boneless chicken breast sliced into strips
    4 tablespoons lime juice
    2 fresh Thai chiles, crushed with a knife and halved
Preparation
    Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
    Add chiles to soup and remove from heat.

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