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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand · Soup

Tom Yum Gai

Serves 4 · 30 minutes

Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
  2. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
  3. Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.
  4. Serve with steamed jasmine rice.