Sour and Spicy Chicken Soup Recipe

Sour and Spicy Chicken Soup Recipe

(Tom Yam Kai Recipe)

450g boneless chicken meat, diced

3 cups chicken stock

5-6 hot chilies, just broken with pestle

2-3 kaffir lime leaves, torn

6 cherry tomatoes

1 lemon grass stem

4 tablespoons lime juice

3 tablespoons fish sauce (nam pla)

200g straw mushrooms, halved

½ teaspoon sugar

Method:

Cut the lemon grass into 1-inch lengths.  Place the stock in a pot, add the lemon grass and kaffir lime leaves, and bring to a boil over medium heat.  Add the chicken meat, fish sauce, lime juice and sugar; cook slowly and uncovered for 10 minutes.  Do not stir.  Then add the tomatoes, mushrooms and chilies and cook for 5 more minutes.  Remove from heat.  Serve hot.