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.
-Add:
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.

Enjoy!

6 comments:

pksarna said...

SO GOOD TO SEE YOU BACK!! I'VE MISSED YOU JACOB! (YES APPARENTLY I'M YELLING THIS!)

And, pretty cool recipe. It seems like you could cream it up with some coconut milk, if you wanted. How did yours taste? Most delish?

Btw, I still go to that Thai place you introduced me to on University Ave (the one next to the crazy pink motel).

Megan said...

Looks fabulous!

B Kinch said...

FISH SAUCE!

Hennifer said...

Be still my beating heart! An entry!!! Welcome dear one!

I have to tell you though, that sounds absolutely revolting to me. But to be fair, I'm not much of a soup person in general.

gabrielle said...

it's good yo, although he'll tell you i spit it out. ;)

Cheyenne said...

What? No genitals?