Tom Yam Khung Gai
photo by Yorky1000
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 liter tom yam stock (see below)
- 10 prik kee noo green chilies, slotted
- 2 stalks lemongrass, sliced
- 6 slices galangal
- 4 kaffir lime leaves, torn
- 10 small onions, whole or 10 small shallots
- 4 coriander, roots crushed
- 250 g chicken breasts, cubed (20mm)
- 100 g button mushrooms, halved
- 50 g shiitake mushrooms, chopped
- 3 firm tomatoes, quartered
- 1 teaspoon chili paste (see below)
- 2 limes, juice of
- 1 tablespoon fish sauce
- 10 freshwater prawns, peeled and deviened
- 2 fresh red chilies, sliced
- 2 tablespoons fresh coriander, leaf chopped
- 2 tablespoons fresh flat leaf parsley, chopped
directions
- Boil the tom yam stock over a medium high heat. Add the green chilies, lemon grass, galangal, kaffir lime leaves, small onions and coriander root. Bring back to the boil and cook for 10 minutes.
- Add the chicken breast pieces and cook for a further 10 minutes.
- Add the button and shitake mushrooms and cook for a further 5 minutes. Add the tomatoes and cook for a further 2 minutes.
- Add the chili paste and cook for a further 2 minutes. Then add the lime juice, fish sauce and prawns and cook for 2 minutes or until the prawns are cooked.
- Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili.
- Serve immediately.
- (For the chilli paste blend together 2 tsp dried shrimp; 2 tsp vegetable oil; 2 tsp chili powder; 1 tsp onion, finely chopped; 1 tsp garlic, finely chopped; 1 tsp tamarind juice; 1 tsp sugar; 1 tsp salt; 1 tsp shrimp paste.).
- (Tom yam stock: Boil the discarded prawn shells and heads in a litre of water with a pinch of salt and 3 sliced red chilies, for about 30 minutes. Sieve the liquid.).
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RECIPE SUBMITTED BY
Yorky1000
Thailand