Thai Sour and Spicy Chicken Soup

Adapted from The Elegant Taste of Thailand -- Cha Am Cuisine, by Sisamon Kongpan and Pinyo Srisasat, SLG Books, Berkeley, 1989. ISBN 0-943389-05-4.

Otherwise known as Tom Yam Kai. A really simple 20-minute soup. Clear broth with tart and hot spicing.

Ingredients

1 pound boneless chicken meat, diced
1 14-oz can chicken broth
14 ounces water
5-6 serrano chillies (or 1-4 jalapenos), deseeded and cut into strips. (Or use anywhere between 1 and 3 dried red chillies, cracked with a knife. Three is hot. One is not.)
2-3 kaffir lime leaves, torn
1 lemon grass stem
1/4 cup lime juice
2 tablespoons fish sauce
1 can straw mushrooms (15 oz undrained, 8 oz drained), drained
1/2 teaspoon sugar

Directions

Cut the lemon grass into 1-inch lengths. Place the broth in a pot, add the lemon grass and kaffir lime leaves, and bring to a boil over medium heat. Add the chicken meat, fish sauce, lime juice and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the mushrooms and chillies and cook for 5 more minutes. Remove from heat.

Comments

Serves 4, barely.
If you start with cooked chicken, or use homemade broth, substitute broth for water.

Jim Plank

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