hot and sour chicken soup [tom yum kai]

Tom Yum Kai

Tom Yum Kai

  • 400 grams chicken breast
  • 100 grams straw mushroom, halved
  • 6 cherry tomatoes, halved 10 hot ch i I ies, cru~hed lightly
  • 3 stems lemon grass, cut diagonally 5 kaffir lime leaves, torn
  • 1/2┬átsp sugar
  • 3 tbsp fish sauce 4 tbsp lime juice
  • 3 cups chicken stock
  1. Wash the chicken breast, cut diagonally Into pieces about 112 em thick, 2 em wide and 4 cm long .
  2. Pour the chicken stock into a pot, and bring to the boil over medium heat. Add lemon grass and kaffir lime leaves, cook until boiling. Add the chicken and mushrooms and continue cooking until everything is cooked through .
  3. Season to taste with fish sauce, sugar and lime juice.
  4. When it starts boiling, add tomatoes and chilies, bring back to the boil then turn off the heat. Spoon onto a serving dish and serve hot.

Serves 4

chicken galangal in coconut cream soup [tom khaa kai]

Tom Khaa Kai

Tom Khaa Kai

  • 500 grams chicken breast
  • 31/2 cups coconut milk
  • 7-8 slices fresh young galangal
  • 300 grams angel mushroom, torn into pieces 9 crushed hot chilies
  • 1 lemon grass, cut into l’ length 4-6 kaffir lime leaves, torn in half 2 tbsp sliced coriander
  • 3 tsp sugar
  • 2-3 tbsp fish sauce Ih cup lime juice 1 cup water
  • kaffir lime leaves for garnish
  1. Wash the chicken, remove the skin and cut diagonally into bite-sized pieces, set aside.
  2. Put the coconut milk in a pot, add water and bring to the boil over medium heat.~hen it starts to boil, reduce the heat. Add galangal, lemon grass and kaffir lime leaves, continue boiling for a few minutes until there is fragrant smell.
  3. Add the chicken and all the seasonings, simmer until the chicken is done and tender. Add mushrooms, and cook until done. Follow with crushed chilies, then remove from the heat.
  4. To serve, Spoon the soup into a serving bowl, stir lightly to combine and garnish with kaffir lime leaves.

Serves 4

hot and sour prawn soup (tom yum kung)

Tom Yum Kung

Tom Yum Kung

  • 6 giant fresh water prawns, about 100 grams each 200 grams straw mushroom, halved
  • 5-6 hot chilies, lightly crushed
  • 5 slices matured galangal
  • 2 stems lemon grass, cut diagonally
  • 2-3 kaffir lime leaves, torn
  • 2 coriander plants, cut into short length 3 tbsp fish sauce
  • 1/4 cup lime juice
  • 3 cups chicken stock
  1. Wash, shell and de-vein the prawns, remove the heads but keep the tails Intact.
  2. Bring a pot of chicken stock to the boil. Add lemon grass, galangal and cook for a few minutes until fragrant. Then add the prawns; follow with mushrooms and boil until cooked through (about 5 minutes).
  3. Season with lime JUice, chilies and fish sauce.
  4. Sprinkle kaffir lime leaves and coriander, turn off the heat. Transfer to a serving bowl and serve piping hot.

Serves 4