Tom Yam Kai Recipe - Cooking Index
Tom Yam Kai Recipe - Cooking Index
At the restaurant, the soup arrives in a chimney pot, just as it would in Thailand. Flames briefly flare up the chimney as the fuel inside is ignited. Kaffir lime leaves and chile paste with soya bean oil can be found at Asian markets. Fish sauce and canned straw mushrooms are found in the Asian aisle of well-stocked supermarkets.
Type: Chicken, Poultry| 1 | Boneless skinless chicken breast | |
| 3 cups | 711ml | Water |
| 1 tablespoon | 15ml | Thinly-sliced kaffir lime leaves |
| = (abt 2 leaves) | ||
| 1 | Lemon grass stalk - (thin) - cut 2" pieces | |
| 2 tablespoons | 30ml | Fish sauce |
| 3 tablespoons | 45ml | Lime juice |
| 1 tablespoon | 15ml | Minced cilantro |
| 1/2 cup | 118ml | Whole peeled straw mushrooms |
| 1 tablespoon | 15ml | Chile paste with soya bean oil |
| = (nam prik pao) |
Cut chicken on the diagonal into 1/2-inch slices. Combine the chicken, water, lime leaves and lemon grass in a saucepan. Bring to a boil over medium heat then reduce the heat to low and simmer until the chicken is cooked through, about 10 minutes.
Add the fish sauce, lime juice, cilantro, mushrooms and chile paste. Stir to combine and serve.
This recipe yields 2 servings.
Each serving: 193 calories; 847 mg sodium; 72 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 29 grams protein; 0.34 gram fiber.
Source:
The Los Angeles Times, 10-09-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.