Cookbook:Tom Yum Gai

Cookbook | Ingredients | Recipes

4 servings.

Ingredients

• 400 grams (about 1 lb) boneless chicken meat diced
• 3 cups chicken stock
• 100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
• 1 fresh lemon grass stem cut into short lengths
• 2-3 kaffir lime leaves, torn
• 3 tbsp Thai fish sauce
• 4 tbsp fresh lime juice
• 1/2 tsp sugar
• 5-6 hot fresh Thai chilies, just broken with pestle

Procedure

1. Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
2. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
3. Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.

Serve with steamed jasmine rice.