Quote:
Originally Posted by kindlekitten
See... I just want a recipe for everything you eat!
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This one is as easy as can be, and you can make it Tom Yom Kung or Tom Yom Gai just by changing the Kung (shrimp) or Gai (chicken.) Here in Thailand, every supermarket and street market sells
little bundles of 'Tom Yom' that you just drop in the water with your main ingredient. It's a 10-minute meal, and these days you can get most of the ingredients in any large supermarket or Asian market.
Ingredients
400gm chicken breast or 20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
Fresh cilantro for garnish
Method
Cut chicken into bite-sized pieces or wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. If using chicken, add it now and boil for 5 minutes. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. If using shrimp, add now and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.
Stitchawl