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!


  • 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


  1. Heat stock in a pan, add the lemongrass, galangal, kaffir leaves and mushrooms and bring to the boil.
  2. 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.
  3. Garnish with coriander before serving. Add pak choi and finish with chili oil.