Tom Yum Gai Recipe at MyDish

Tom Yum Gai

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Method

  • 1. First, make the paste. Blend all the paste ingredients in a food processor or pestle and mortar until very smooth.

  • 2. Gently fry the paste in a sauce pan with a little vegetable oil until it becomes aromatic (3-5 mins).

  • 3. Add the stock and broken chillies and bring to the boil.

  • 4. Add the chicken meat, fish sauce, lime juice, and sugar, cook slowly and uncovered for 10 minutes.

  • 5. Then add the halved tomatoes and cook for 5 minutes more.

  • 6. Serve with a squeeze of lime and the coriander leaves to garnsih if you like.
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    Ingredients

    • FOR THE PASTE
    • 1 fresh lemon grass stem cut into short length
    • 2-3 kaffir lime leaves
    • 3 fresh chillis
    • 1 bunch of coriander - stalks only
    • 1 shallot
    • juice from 1 cm of ginger
    • 25ml vegetable oil
    • FOR THE SOUP
    • 3 cups chicken stock
    • 400g boneless chicken meat - diced
    • (optinal) 2-3 fresh chillis - broken/bashed with pestle
    • 3 tbsp fish sauce
    • 4 tbsp lime juice
    • ½ tbsp palm (or brown) sugar
    • 4 cherry tomatoes - halved

    By Views 1176  Added Sun Aug 16 2009


    ภ,า,ย,น,อ,ก, ท,ด,ก,ด,ค,ล,้,า, (no mushrooms)

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