Cookbook:Tom Yum Gai
| Tom Yum Gai | |
|---|---|
| Category | Chicken recipes |
| Servings | 4 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 400 grams (about 1 lb) boneless chicken meat, diced
- 3 cups chicken stock
- 100 grams (3.5 oz) straw mushrooms, halved
- 6 cherry tomatoes
- 1 fresh lemongrass stem, cut into short lengths
- 2–3 kaffir lime leaves, torn
- 3 tbsp Thai fish sauce
- 4 tbsp fresh lime juice
- ½ tsp sugar
- 5–6 hot fresh Thai chilies, just broken with pestle
Procedure
[edit | edit source]- Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
- Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
- Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.
- Serve with steamed jasmine rice.