Tom Yam Kai
(Spicy and sour chicken soup)
4 servings

Referenced from the book "The Best of Thai Dishes" by Sisamon Kongpan

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


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.

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