Chicken tom yum soup
Lemon Grass Stems
2 stem, ends trimmed and discarded and stalk bashed with a rolling pin to bruise
25 g, thinly sliced
2 clove(s), bruised slightly with the back of a knife
Kaffir Lime Leaves
Chicken stock cube(s)
1 cube(s), 1.4 litres
Chilli, Green or Red
4 individual, red bird’s eye, chopped
150 g, oyster
Chicken breast, skinless, grilled
2 individual, medium, shredded
Lime Juice, Fresh
Thai Fish Sauce
Palm Sugar (Namtarn Peep)
- Heat the oil in a large pan over a medium heat and cook the lemongrass, ginger and garlic for 30 seconds or until fragrant.
- Add the kaffir lime leaves and stock, increase the heat to medium-high and bring the mixture to the boil. Add the chillies and chilli paste and simmer for 5 minutes until fragrant. Add the tomatoes and mushrooms and simmer for 5 minutes or until tender.
- Stir in the shredded chicken, lime juice, fish sauce and palm sugar. Stir until the sugar is dissolved, then ladle into bowls and garnished with the coriander leaves. Serve with the lime wedges on the side.