Tom Yam Gai

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 200 g mushrooms or oyster mushrooms,
• 3 stalks lemongrass, cut
• 1 piece(s) of galangal (approx. 2-3 cm)
• 6 kaffir lime leaves, torn
• salt and pepper
• 1 liter of water
• 3 Thai chili peppers (Thaichili), pitted and cut into pieces
• 3 chili peppers (green bird’s eye chili), sliced, not pitted
• 5 tbsp fish sauce
• 4 tbsp lime juice
• 1 stalk coriander leaves, chopped
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Thai hot and sour soup with chicken)

Crush the prepared green and red chilies in a mortar and pestle and gently grate. Mix with the fish sauce and lime juice, and set aside. Bring the water to a boil with the salt, sugar, lime leaves, galangal, and lemongrass. Reduce the heat and add the whole chicken breast fillets. Simmer gently for 5-10 minutes, depending on the thickness of the fillets, until cooked through. Remove the chicken fillets and let them rest. Cut the mushrooms into quarters or eighths, depending on their size, add them to the soup, and let them simmer for about 4 minutes. Meanwhile, split the chicken breast fillets lengthwise and slice them crosswise. Place the fish and lime sauce and chilies in a serving dish, arrange the meat strips over the top, and top with the broth. Season to taste with a little more lime juice and fish sauce, if desired. The soup should taste spicy, sour, and salty. Ladle the soup into serving bowls at the table and sprinkle with the coriander leaves. The meat, tom yam, and sauce can also be served separately at the table. This way, everyone can add their own sauce and season the soup to their liking. The lime leaves, lemongrass stems, and galangal slices are served with the soup, but not eaten.