A few of you might know that I lived in Thailand for a few years.
It was from when I was 10-12 years old so I all my memories are from the perspective of a child, so I need get back there some time and experience it as an adult. That being said there were a couple of Thai dishes that became my favorite; Tom Yum Gai soup being one of them.
Tom Yum is a standard at most Thai restaurants and usually has some variation of: chicken or shrimp, lemon grass, mushrooms, cilantro, chicken stock, etc.
It is my fav.
Tom Yum Gai Recipe
For four servings, you will need the following ingredients:
- 2 tbsp groundnut oil
- 2 cups of chicken stock
- 2 stalks of fresh lemongrass, chopped
- 3 slices of fresh, or 2 slices of dried, galangal
- 2 tbsp tamarind juice
- 2 tbsp fish sauce
- 3-4 kaffir lime leaves (fresh or frozen)
- 15 to 20 Thai chillies
- 1 medium onion, cut into halves
- 2 green onions, sliced (optional)
- 6 slices of fresh ginger
- 2-3 tbsp roasted chilli sauce or chilli garlic sauce
- 1 boneless skinless chicken breast half, sliced thin (half pound or 8 ounces)
- 2 garlic flakes, chopped
- 4-5 ripe tomatoes, cut into quarters (optional)
- 2 tbsp lime juice
- 10 small crimini or straw mushrooms, cut into quarters
- 5 button mushrooms, cut into quarters
- 2 cups water
- Cilantro (Coriander) (to taste)
In a pot, heat the groundnut oil over a medium flame and sauté the chicken, onion (not the green ones), and half the ginger and lemongrass. Sauté until the chicken turns pinkish and the onion turns transparent. Add the chicken stock with water and bring the mixture to a boil and add remaining lemongrass and ginger, fish sauce, galangal, kaffir lime leaves, and tamarind juice. Bring it to a boil again and cook for 3 minutes. Then add chilli sauce, mushrooms and garlic flakes. Lower the heat to simmer and cook for 7 minutes more. Now add the chillies and tomatoes. After a while, lower the heat even more and add lime juice and green onions. Simmer for a few minutes more. If you wish, you can add more fish sauce too. Remove from the heat, garnish with cilantro and serve hot.