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Tom Yum Gai PDF Print E-mail
Written by Fred   
Thursday, 05 July 2007

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  • 500g chicken breast, diced
  • 3 cups chicken stock
  • 100g mushrooms, halved or quartered
  • 6 halved tomatoes
  • 5-6 hot fresh chillies(adjust to taste)
  • 2-3 kaffir lime leaves, torn (not chopped)
  • 3 tbsp Thai fish sauce (Naam Plaa)
  • 1 fresh lemon grass stem cut into 25mm lengths
  • 4 tbsp fresh lime juice
  • 1/2 tsp sugar

 Place the chicken stock in a suitably sized pot, add the lemon grass and kaffir lime leaves, and bring to a boil over medium heat.
Add the diced chicken meat, the mushrooms, fish sauce, lime juice and sugar.
Cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat

Adjust the amount of chillies to your preference

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