Recipe — Tom Yam-style soup

Ingredients

Halved shallots, 4
Chicken stock, 700ml
Sliced lemongrass, 2-3 stalks
Sliced galangal, 6 slices
Sliced chicken, whatever works for you
Chilli paste, 1 tsp (we used chilli oil)
Fish sauce, 1 tbsp
Mushrooms, 1 can (we used straw)
Juice of 1 lime (depends on how sour you like it)

Method

1. Fry off the shallots in a saucepan until they start to go soft.
2. Pour in the chicken stock, cover, and bring to the boil.
3. Add the lemongrass and galangal.
4. Add the chicken (you can also add prawns, but Neil doens’t eat them.)
5. Make up a mixture of the chilli paste (oil) and fish sauce. Add that to the saucepan of soup.
6. Add the mushrooms, followed by the lime juice.
7. Once the chicken is cooked, turn off the heat.
8. Serve it with rice (we did) or noodles.

I got the recipe off Sify, but adapted it as we didn’t need it to be so salty. And it was excellent! Neil had to add more chilli oil, but I thought it was perfect.

Total prep and cooking time on this was 30 minutes!

• 14 Dec 2007

• Thinking