Tom Yam Kai

Made in less than 10 minutes ( once you have the core ingredients, for example, I make chicken stock whenever I have chicken bones, let it coolkim any residual fat and then freeze it in ice cube trays, deant and store in containers in freezer until I need them.  They add flavour to all sorts of things; lasagna, stews, – virtually anything!!! EXCEPT smoothies!)


1 litre chicken stock
2 stalks, lemongrass
4 sliced garlic cloves
500gm organic skinless chicken breast, sliced
2″ slice of fresh ginger, peeled and sliced
half a litre fresh coconut milk/cream
2 fresh kaffir lime leaves or fresh lemon leaves
half teaspoon dried red chili
2 spring onions, sliced diagonally
2 tbsp fish sauce
sea or himalayan rock salt
freahly ground pepper
fresh coriander leaves – torn, to taste
2 limes, halved

  1. Bringthe stock to the boil in a medium pan.
  2. Quarter the lemongrass lengthwise and crush slightly to release flavours.
  3. Add to stock with ginger, garlic, chciken, coconut milk/cream and lime/lemon leaves [NOTE : you can leave the leaves and lemongrass in the soup BUT don’t eat these] and chilli
  4. Stir until soup returns to boil, then reduce heat and simmer 5 minutes.
  5. Add the white parts of the spring onions and fish sauce.  Taste and adjust seasoning. Cook 1 minutes.
  6. Add coriander and spring onion tops.

Serve while the greens are still vivid and the flavours intense.  If it sits too long the flavours fade.  Squeeze half a lime into each serving before eating.



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