Tom Yum Kai Nam Kon (Thai Creamy hot and sour chicken soup)

When talk about Thai food, the must try menu is Tom Yum-hot and sour soup. The most popular is Tom Yum Goong. But actually you can use other meat like chicken or fish or mixed seafood too. This soup is fragrant by generous herbs like lemon grass, kaffir lime leaves and galangal. You can make the soup creamy by adding coconut milk or evaporated milk or cream. Tom Yum is easily prepared and ready in 30 minutes or less and usually served hot with steam jasmine rice.

Ingredients

• 4 cups        Chicken Stock
• 1 pound     Chicken Breasts with or without bones, cut
• 1 cup          Baby Mushrooms,   quartered
• ½ tsp         salt
• 1-2        Lemon
• 2 tbsp       Fish Sauce
• 1 tbsp      Chili Paste (Nam Prik Pao)
• 1 tbsp      Shrimp paste with Soya bean oil
• 1   Medium plum tomatoes, quartered
• 4   Fresh Kaffir lime leaves, torn
• 2 Stalks    Lemon Grass, cut to 1 ½ inch long.
• 4   slices   Galangal
• 5     Hot Chili peppers,  broken or halved by knife
• 2     Cloves  Garlic, press to break
• 1/3    tsp  Brown sugar
• ¼ cup    evaporated milk or light cream
• 4    Long Coriander leaves, roughly cut
• 1-2  tbsp    Coriander leaves

1. Bring chicken stock to boil.
2. Add, salt, lemon grass, galangal, garlic, kaffir lime leaves. Boil another 3-5 minutes or until fragrant.
3. Add Chicken, do not stir. Let boil for 5- 10 minutes until the chicken is thoroughly cooked.
4. Add mushroom and tomato, let boil another 5 minutes.
5. Add Chili paste and shrimp paste, stir well.
6. Add chili peppers and long coriander leaves.
7. Remove from heat, add evaporated milk or cream.
8. Season with fish sauce, lemon juice, and brown sugar.
9. Taste your soup, if less salt add fish sauce, if too salty, add lemon juice.
10. Transfer to serving pot, garnish with coriander leaves. Serve hot with steam white rice.

I hope you enjoy with my recipe.

Happy New year 2011 to you all,

@Fatimah’s Kitchen

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