Tom Yam Kai
(Spicy and sour chicken soup)
4 servings
Referenced from the book "The Best of Thai Dishes" by Sisamon Kongpan
Ingredients
400 grams boneless chicken meat
3 cups of chicken stock
100 grams staw mushrooms halved
6 cherry tomatoes
1 lemon grass stem cut into short lengths
2-3 kaffir lime leaves, torn
3 tbsp. Fish sauce
4 tbsp. lime juice
1/2 tsp. sugar
5-6 hot chilies just
broken with pestle
Preparation
Place the stock in a pot, add the lemon grass and the kaffir
lime leaves and bring to a boil over medium heat. Add the chicken meat,
mushrooms, fish sauce, lime juice and sugar; cook slowly and uncovered
for 10 minutes. Do not stir. Then add the tomatoes and
chillies and cook for 5 more minutes. Remove from heat.