Name: Tom Yum Gai recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 4 cups chicken stock; 2 chicken breasts boneless boiled and shredded; 1/2 inch piece galangal (or ginger) sliced thinly; 1 stalk lemongrass with ends slit off, washed and chopped; 2 tbsp fish sauce; Juice of 1 lime; 1 tsp Dried Basil; 2 Kaffir Lime leaves; 5 pearl onions; 4 dry red chillies; 10 tender coriander juicy stalks; 5 large garlic cloves minced finely; 1 tsp oil; Salt to taste

ABOUT Tom Yum Gai RECIPE

Tom yum is characterised by it's distinct hot and sour flavors. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli peppers.

Ingredients Serving: 3

4 cups chicken stock
2 chicken breasts boneless boiled and shredded
1/2 inch piece galangal (or ginger) sliced thinly
1 stalk lemongrass with ends slit off, washed and chopped
2 tbsp fish sauce
Juice of 1 lime
1 tsp Dried Basil
2 Kaffir Lime leaves
5 pearl onions
4 dry red chillies
10 tender coriander juicy stalks
5 large garlic cloves minced finely
1 tsp oil
Salt to taste

Instructions

Roast the red chillies and onions (with peel on) in a thick bottomed pan. Remove the chillies once they turn slightly brown, continue roasting the onions till they feel soft to touch. Then crush the chillies and cut off the ends of onions and separate the onion.
Clean a pan and add oil to heat. Then fry the garlic till they are nicely browned and crisp.
Bring the stock to a boil in a cauldron, then reduce the flame to medium.
Add in the ginger, lemon grass, lime juice, fish sauce, coriander stalks, basil, and chicken. Also add in the onions and garlic. (Reserve some to garnish.)
Simmer for 15 minutes and turn off the gas. Add in the salt but take care as the fish sauce is salty too.
Remove the soup to a serving bowl. Sprinkle in the crushed red chillies and garlic over the soup.

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