Tom Yum Gai
Photo: Takeaway, CC BY-SA 3.0
Tom yum gai is a hot and sour Thai chicken soup that comes together in about half an hour. The broth gets its fragrance from lemongrass and torn kaffir lime leaves simmered in the stock first, then its sharpness from fish sauce and a generous amount of lime juice. Chilies are only cracked with a pestle and added near the end, so their heat stays bright. Serve it with jasmine rice.
Instructions
Pour the chicken stock into a pot and add the lemongrass pieces and torn kaffir lime leaves. Bring it to a boil over medium heat.
Add the diced chicken, halved straw mushrooms, fish sauce, lime juice and sugar. Let the soup cook slowly, uncovered, for 10 minutes, and leave it alone without stirring.
Put in the cherry tomatoes and the lightly crushed chilies. Cook for 5 more minutes, then take the pot off the heat.
Ladle the soup into bowls and serve it with steamed jasmine rice on the side.
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