Tom Yam Khung Gai

I got the recipe from a friend who lives in Thailand. I adapted it somewhat by increasing the chicken and shrimp content, and adding some light soy sauce.

• Ready In: 5 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb shrimp, peeled and deviened, retaining shells
• 6  cups water
• 1  carrot, chopped
• 4  ounces cabbage, chopped
• 1  teaspoon thyme
• 1  small onion, chopped
• 6  Thai chiles, sliced
• 2  tablespoons lemongrass, puree
• 6  slices fresh galangal root, 1-inch thick
• 6  kaffir lime leaves, torn
• 2  medium onions, chopped
• 1  lb chicken breast, 1-inch cubes
• 7  ounces  enoki mushrooms (roots removed)
• 3  large tomatoes, quartered
• 12  green onions, chopped 1-inch long
• 1  tablespoon  chili paste
• 2  limes, juiced
• 1  tablespoon fish sauce
• 2  tablespoons cilantro
• 2  tablespoons light soy sauce

Directions

1. Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
2. Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes.
3. Add the chicken breast pieces and cook for a further 10 minutes.
4. Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes.
5. Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, soy sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked.
6. Remove from the heat and stir in the cilantro.