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Tom Yum Gai

Ingredients

Serves 3 - 4 pax 500 g Boneless chicken thigh, cut into chunks
1L Water 500 ml Chicken stock 3 stalks Lemongrass, bruised
4 bunches Coriander, roots washed, stem & leaves chopped 2 inches Galangal, sliced 20 g Palm sugar, chopped 1 can Straw mushroom, drained & halved 1 Chilli padi, sliced (more if you like yours extra spicy) 3-4 stalks Kaffir lime leaves, torn 1/4 cup Fish sauce (to taste) 3-4 Green limes, juiced

Cooking Method

1. Marinate chicken chunks with a pinch of salt for 20 minutes. 2. In a large pot, bring water and stock to a simmer. 3. Add lemongrass, coriander roots, galangal, palm sugar and mushrooms. Simmer for 15 minutes. 4. Add chilli, kaffir lime leaves and fish sauce. Simmer for 10 minutes, then add chicken. 5. Put the lid on and simmer until chicken is cooked, approximately 15 minutes. 6. Turn off the heat, add lime juice and coriander. 7. Enjoy with steamed rice or ladle on top some blanched rice noodles. Recipe by Chef Autumn
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