Wednesday, March 18, 2009

Tom Yum Gai

Thai style Hot and Sour soup

Combine in a large pot:
4 quarts chicken stock
1 vegetable bouillon cube
1 stalk lemon grass (finally chopped)
8 Kaffir lime leaves (finally chopped) (I found mine online)
6 Cloves garlic (minced)
8 dried red chillies
the stems from one bunch of cilantro

-Bring to a boil, then reduce to low heat and simmer (covered) for 20 minutes.
-Add 10 slices of ginger (each about 1/4 inch thick) and simmer for another 20 minutes.
-Strain the broth, and return liquid to the pan.
3/4 cup Fish Sauce (mmm. . .fish sauce!)
1/2 cup Lime Juice
2/3 cup Sugar (I use granulated splenda so it may be a little less real sugar)
3 tsp Garlic Chili Paste (or to taste)
1 bunch of Cilantro (whole leaves)
2 large onions sliced
1 Large can diced tomatoes (liquid included)
2 cups snow peas (cut in half)
1 can bamboo shoots
2 Red bell peppers chopped
2 cups mushrooms (I used a gourmet dried mushroom blend from costco, 'cause that's what we had on hand)

[feel free to substitute any vegetables you have around]

-Simmer on low for 15 minutes.
- Add 4 boneless skinless chicken breasts, sliced. Turn off heat, cover, and allow the chicken to poach for 5 minutes.
-Serve hot, garnished with fresh cilantro and sliced green onions.