© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Forget restaurant food! Give me good home cooking anytime. The Tom Yum Gai soup pictured above was prepared by Eoy's dad. I don't think hardly any pieces of the chicken were wasted in preparation. Feet, neckbones, heart, liver, and even cooked cubes of blood were used. The broth was an incredibly rich tasting chicken broth (like the best home-made chicken soup you've had!). Mixed with the broth and the chicken were thick slivers of "kha" (galangal), bai magroot (Kaffir lime leaves), fresh young takrai (lemon grass). I'm sure nam pla was added to provided saltiness. Chrushed prik ki nu chiles were served separately so the heat level could be adjusted to preference.
This version of tom yum gai was very different that the "standard" served by restaurants. There was very little nahm manao (lime juice) added, and no nam prik pao was used. It was a tasty, hearty meal served with a bowl of rice. I ate until I was "im mak mak" — about to explode! :)
1 pound boneless chicken meat diced
3 cups chicken stock
3 ½ ounces straw mushrooms
6 halved cherry tomatoes
1 fresh lemon grass stem cut into short lengths
2 or 3 kaffir lime leaves, torn
3 tablespoon nam pla
4 tablespoon fresh lime juice
½ teaspoon sugar
5 or 6 prik ki nu, just broken with pestle
Place the stock in a pot, add the lemon grass and kaffir lime leaves, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.