Soups

 

Simple Tom Yum Gai Soup

 

 

4 dried red chile peppers                                                                      1 lemongrass

2 shallots, unpeeled                                                                               4 kaffir lime leaves

4 cups water                                                                                             2 tbs fish sauce

1 boneless, skinless chicken breast                                                      2 limes, juiced

1/4 cup galangal,thinly sliced                                                               Holy basil and parsley leaves

 

In a small frying pan, toast the chile peppers and unpeeled shallots on low heat until browned and aromatic (about 30 seconds for chiles and 3-5 minutes for shallots.)  Set aside, peel shallots when cooled.  Trim the top ends of the lemongrass leaving about a foot and set aside.

In a pot, simmer the chicken breast, galangal, lemongrass and peeled shallots in the water until the chicken breast is done.  Remove the chicken from the water; let cool, shred and return to the pot.

Rip kaffir lime leaves from the center stem and add to the pot.  Add fish sauce and lime juice.

Ladle into bowls and garnish with toasted chiles, holy basil and parsley.

 

 

 

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