Tom Yam Gai


Roast the chicken and leave to cool in the roasting tin.

Take the jelly and scraps from the tin and add to the chicken stock.

Add the chopped spring onions, garlic, lemongrass, chillies and lime leaves and simmer gently for 10 minutes. Add the fish sauce and sugar.

Strain the soup and return it to the pan with some of the chicken (shredded). Stir in the lime juice and coriander and serve.

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