Tom Yam Khung Gai

Submitted by Late Night Gourmet

"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: 5hrs 30mins
• Ingredients: 20
• 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.