Tom Yam Kai
Sep. 16th, 2007 12:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desoto_hia873Tom Yam Kai is a Thai soup that's very easy to make and really yummy.
Ingredients:
8 oz boneless, skinless chicken breast
1 stick lemon grass
1 inch galangal root (ginger root can be substituted)
5 lime leaves (2 tbsp lime juice can be substituted)
4 large tomatoes
2 oz button mushrooms
4 cups water
4 tbsp fish sauce (stinky, but necessary!)
1.5 tsp chili paste (or to taste, depending on how spicy you like things)
4 tbsp lime juice
2 fresh hot chilis
Fresh coriander for garnish.
1. Slice chicken into thin strips. Partially freezing the chicken before slicing will make this easier.
2. Smash lemon grass with the flat side of a large knife, then cut into 1" pieces. Slice galangal root (or ginger, if using) into thin rounds. Tear lime leaves into thirds.
3. Wash and cut tomatoes into one-inch chunks.
4. Cut mushrooms into halves or quarters.
5. Boil 4 cups of water in a soup pot. Add lemon grass, lime leaves, and galangal, and cook for one minute. Add fish sauce and cook for another minute. Add chili paste and reduce heat to medium. Add tomatoes and cook 2-3 minutes until broth bubbles again. Add mushrooms and cook for one minute.
6. Turn heat to maximum and add the chicken strips. Stir to separate the strips, and cook for five minutes until chicken is done (but not overcooked).
7. Add 4 tbsp lime juice.
8. Crush fresh chilies and cut in half. Add chilies to soup and turn off heat. Garnish with fresh coriander and serve piping hot.
I don't really like mushrooms, so I leave them out. I also add snowpeas and bean sprouts a little after putting the chicken in.
Recipe from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu.
Ingredients:
8 oz boneless, skinless chicken breast
1 stick lemon grass
1 inch galangal root (ginger root can be substituted)
5 lime leaves (2 tbsp lime juice can be substituted)
4 large tomatoes
2 oz button mushrooms
4 cups water
4 tbsp fish sauce (stinky, but necessary!)
1.5 tsp chili paste (or to taste, depending on how spicy you like things)
4 tbsp lime juice
2 fresh hot chilis
Fresh coriander for garnish.
1. Slice chicken into thin strips. Partially freezing the chicken before slicing will make this easier.
2. Smash lemon grass with the flat side of a large knife, then cut into 1" pieces. Slice galangal root (or ginger, if using) into thin rounds. Tear lime leaves into thirds.
3. Wash and cut tomatoes into one-inch chunks.
4. Cut mushrooms into halves or quarters.
5. Boil 4 cups of water in a soup pot. Add lemon grass, lime leaves, and galangal, and cook for one minute. Add fish sauce and cook for another minute. Add chili paste and reduce heat to medium. Add tomatoes and cook 2-3 minutes until broth bubbles again. Add mushrooms and cook for one minute.
6. Turn heat to maximum and add the chicken strips. Stir to separate the strips, and cook for five minutes until chicken is done (but not overcooked).
7. Add 4 tbsp lime juice.
8. Crush fresh chilies and cut in half. Add chilies to soup and turn off heat. Garnish with fresh coriander and serve piping hot.
I don't really like mushrooms, so I leave them out. I also add snowpeas and bean sprouts a little after putting the chicken in.
Recipe from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-09-16 04:29 am (UTC)no subject
Date: 2007-09-16 08:48 am (UTC)no subject
Date: 2007-09-16 10:33 am (UTC)