Tom yum gai
A recipe from the Good Food collection.
Ingredients
1.25 litres (44 fl oz/5 cups) good-quality chicken stock
4 pieces fresh galangal (about 5 cm/2 inches long) 4 makrut (kaffir lime) leaves, finely shredded
1 stem lemon grass, white part only, thickly sliced
4 tablespoons lime juice
3–4 teaspoons fish sauce
2 teaspoons red curry paste
350 g (12 oz) boneless, skinless chicken thigh fillets, chopped
1 small red chilli, finely sliced
12 button mushrooms, cut in half
1 handful coriander (cilantro) leaves
1 handful mint
3 spring onions (scallions), finely sliced
Method
Step 1
Bring the stock to the boil in a saucepan over high heat. Add the galangal, makrut leaves and lemon grass and cook for 8 minutes. Reduce the heat and add the lime juice, fish sauce and curry paste. Stir and simmer for a further 2 minutes.
Step 2
Add the chicken and cook for 8 minutes, or until cooked. Remove and set aside. Adjust the taste with a little extra lime juice and fish sauce, if necessary. Strain the broth through muslin (cheesecloth), and discard the pieces. Return the broth to the saucepan. Add the chilli, mushrooms and chicken pieces.
Step 3
Serve the soup topped with herb leaves and spring onions.
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