Tom Yam Gai Recipe

by wegrowourown on March 29, 2011 · 0 comments

in Recipes

From Craig McKnight of we have a recipe for the Hot and Sour chicken soup called Tom Yam Gai

Tom Yam Gai

Serving Size: Serves 2


  • 1 Ltr Chicken Stock
  • 1 Chicken Breast
  • 1 Clove Garlic
  • 2 Spring Onion (Sliced into 2cm Strips)
  • 4-5 Mushrooms (Sliced)
  • 1 Lemon Grass Stalk (Sliced into 2cm Strips)
  • 1-3 Chillies (Depends on how hot you like it)
  • 1 Lime (Juice)
  • 1 tsp Sugar
  • 1 tbsp Fish Sauce
  • A few leaves Fresh Basil
  • 2 tbsp Fresh Coriander

Cooking Directions

  1. Bring chicken stock to a simmer and poach chicken breast for 10 minutes. Remove chicken breast from water and shred with two forks. Set aside.
  2. Put garlic, spring onions, mushrooms, lemongrass/lime leaves and chillies in the stock. Simmer uncovered for 10 minutes to bring the flavours together.
  3. Return shredded chicken to pot, along with lime juice, sugar and fish sauce. Cook for three minutes longer.
  4. Add basil and coriander, and serve piping hot!

Note: We have used a new format this time for recipes that is compatible with the google recipe search system.

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