Sour and Spicy Chicken Soup
(Tom Yam Kai)

  • 1 lb. boneless chicken meat, diced
  • 3 cups chicken stock
  • 5-6 hot chilies, just broken with pestle
  • 2-3 kaffir lime leaves, torn
  • 6 cherry tomataoes
  • 1 lemongrass stem
  • 4 Tbs. lime juice
  • 3 Tbs. fish sauce
  • lb. straw mushrooms, halved
  • tsp. sugar
  • Cut the lemongrass into 1-inch lengths. Place the ctosk in a pot, add the lemongrass and kaffir limeleaves, and bring to a boil over medium heat.
  • Add the chicken meat, fish sauce, lime juice and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes, mushrooms and chilies and cook for 5 more minutes. Remove from heat

Make 4 servings.

PreviousOther Collection Recipes MenuNext