Now that's a real winter warmer or comfort food if ever there was one: Hot Spicy Soup with Chicken aka Tom Yum Gai. Thanks Neven!
Ingredients
- 100g Chicken Breast Sliced
- 50g Shitake Mushrooms Sliced
- 2 Sticks Lemongrass
- 20g Galangal Sliced
- 2 crushed bird chilli
- 3 pcs Kaffir Leaves
- 2 tsp Sweet Chilli Sauce
- 1pt Chicken Stock
- 2 x 400g can coconut milk
- 2 tsp tomato puree
- 1 tsp palm sugar
- Coriander Leaves
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice
- Pak Choi to serve
Method
- Heat stock in a pan, add the lemongrass, galangal, kaffir leaves and mushrooms and bring to the boil.
- Add chicken breast and season with lime juice, fish sauce, chili, coconut milk, tomoato puree, palm sugar and sweet chilli sauce. Let it simmer for a few minutes.
- Garnish with coriander before serving. Add pak choi and finish with chili oil.
