Tom Yum Kai

Name: Tom Yum Kai
Ingredients: 4 cups water; 1 stalk lemon grass, smashed and chopped; 1 (1 inch) piece galangal, thinly sliced; 3 kaffir lime leaves, torn; 4 tablespoons fish sauce; 2 teaspoons chile paste; 8 ounces fresh tomatoes, chopped; 2 ounces button mushrooms, chopped; 1 (8 ounce) skinless, boneless chicken breast sliced into strips; 4 tablespoons lime juice; 2 fresh Thai chiles, crushed with a knife and halved

11 ingredients

2 steps

Ingredients

4 cups water
1 stalk lemon grass, smashed and chopped
1 (1 inch) piece galangal, thinly sliced
3 kaffir lime leaves, torn
4 tablespoons fish sauce
2 teaspoons chile paste
8 ounces fresh tomatoes, chopped
2 ounces button mushrooms, chopped
1 (8 ounce) skinless, boneless chicken breast sliced into strips
4 tablespoons lime juice
2 fresh Thai chiles, crushed with a knife and halved

Directions

1

Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
2

Add chiles to soup and remove from heat.