Tom Yum Gai - Thai Hot and Sour Chicken Soup
Over a year ago
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Ingredients
- 2 Skinless Chicken Breasts
- 1ltr Chicken Stock or Water
- 1 inch piece Root Ginger
- 2 stalks Lemon Grass
- 4 Cloves Garlic
- Bunch Corriander
- 2 Limes
- 2 tbsp Fish Sauce
- 4-6 Red Chillies
- 4 Spring Onions
Accompaniment
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Description
This is a delicate and clean soup however can be very hot. This version is definately not for the faint hearted!
Method
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1
Bring the chicken stock or water to the boil and then poach the chicken in the stock for 10 minutes. Remove with a slotted spoon and set aside.
Cut the ginger into thin strips, shred the lemon grass and garlic, and cut the chillies into rings about half a centimeter thick. Add all of these ingredients back into the stock and simmer for 10 minutes.
Shred the cooked chicken and return to the pan. Cook for a further 5 minutes, then add the juice of two limes, the fish sauce, finely chopped spring onion and the chopped corriander. Stir and simmer for 2 further minutes.
Serve immediately.
Delicious Tom Yum, I serve with noddles and for those that don't like it too spicy, add coconut milk. This is one of our favourite recipes on this website, 5 stars.