This quick and easy recipe for Tom Yum Kai (Hot & Sour Chicken Soup) will transport you to the wonderful land of Thailand with its authentic flavours and taste of Asia. Delicious on its own or served with rice or noodles for a more filling meal
Serves: 4-6 people
680ml chicken stock (from Cube or fresh)
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, cut into 1” pieces
2 kaffir lime leaves
2 chicken breast fillets (skinless) – cut into thin strips
110g fresh mushrooms, thinly sliced
2 medium sized tomatoes (cut into 8ths)
2 tablespoon fish sauce
2 tablespoons Palm Sugar (or use brown sugar)
1 tablespoon fresh lime juice
1 teaspoon chopped fresh green chilli
1 small handful fresh coriander, chopped
1 small bunch fresh basil, chopped
In a large saucepan, bring the chicken stock to a boil.
Stir in the tom yum paste and garlic, and cook for about 2 minutes.
Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.
Mix in the mushrooms and Tomatoes. Add the fish sauce, lime juice, and green chilli.
Continue cooking for 10 minutes.
Remove from heat, and serve hot with the coriander and basil sprinkled on top.
Substitute the chicken for prawns for Tom Yum Goon
Add in cooked noodles for a more filling meal