Tom Yam Gai Soup
Printer-friendly versionTom Yam Gai Soup
|
12 cups |
Quality Chicken Stock |
|
|
4 stalks |
Lemon grass |
White parts only |
|
5 T. |
Galangal |
|
|
8 |
Kaffir lime leaf |
Cut into strips |
|
2 T. |
Chili paste (Nam Prik Pao) |
More if you want it hot!! |
|
3 |
Bird’s eye chili’s (or Serrano) |
Cut into big slices so you can avoid them |
|
1/3 cup |
Sugar |
|
|
½ cup |
Fish Sauce |
|
|
3 |
Large limes |
Juiced |
|
1 cup |
Coriander leaves |
|
|
1 lb |
Boneless chicken breast |
Diced |
|
1 lb |
Straw mushrooms |
Sliced |
|
1 cup |
Green Onions |
Sliced thin |
For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavor. Cut into 2 inch segments.
Put lemongrass, galangal, fish sauce and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes. Uncover the pot and add the Kaffir lime leaves, chilies, sugar and chicken pieces. Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the spring onions and let it simmer for 30 seconds.
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour). This makes a medium-hot bowl. Some prefer to have it spicier. Find your own comfort level. Remove the lemongrass and galangal before serving if you like. They're not particularly edible.
