Tom Yum Gai

Name: Tom Yum Gai
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 fresh lemon grass stem cut into short length; 2-3 kaffir lime leaves; 3 fresh chillis; 1 bunch of coriander - stalks only; 1 shallot; juice from 1 cm of ginger; 25ml vegetable oil; 3 cups chicken stock; 400g boneless chicken meat - diced; (optinal) 2-3 fresh chillis - broken/bashed with pestle; 3 tbsp fish sauce; 4 tbsp lime juice; ½ tbsp palm (or brown) sugar; 4 cherry tomatoes - halved

Over a year ago 2,725 views

Cook: 15 mins

Serves: 4

Thai Starter

Ingredients

1 fresh lemon grass stem cut into short length
2-3 kaffir lime leaves
3 fresh chillis
1 bunch of coriander - stalks only
1 shallot
juice from 1 cm of ginger
25ml vegetable oil
3 cups chicken stock
400g boneless chicken meat - diced
(optinal) 2-3 fresh chillis - broken/bashed with pestle
3 tbsp fish sauce
4 tbsp lime juice
½ tbsp palm (or brown) sugar
4 cherry tomatoes - halved

Accompaniment

Description

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Method

1
1. First, make the paste. Blend all the paste ingredients in a food processor or pestle and mortar until very smooth.

2. Gently fry the paste in a sauce pan with a little vegetable oil until it becomes aromatic (3-5 mins).

3. Add the stock and broken chillies and bring to the boil.

4. Add the chicken meat, fish sauce, lime juice, and sugar, cook slowly and uncovered for 10 minutes.

5. Then add the halved tomatoes and cook for 5 minutes more.

6. Serve with a squeeze of lime and the coriander leaves to garnsih if you like.