Tom Yam Khung Gai Recipe

Name: Tom Yam Khung Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 liter tom yam stock (see below); 10 prik kee noo green chilies, slotted; 2 stalks lemongrass, sliced; 6 slices galangal; 4 kaffir lime leaves, torn; 10 small onions, whole or 10 small shallots; 4 coriander, roots crushed; 250 g chicken breasts, cubed (20mm); 100 g button mushrooms, halved; 50 g shiitake mushrooms, chopped; 3 firm tomatoes, quartered; 1 teaspoon chili paste (see below); 2 limes, juice of; 1 tablespoon fish sauce; 10 freshwater prawns, peeled and deviened; 2 fresh red chilies, sliced; 2 tablespoons fresh coriander, leaf chopped; 2 tablespoons fresh flat leaf parsley, chopped

Servings: persons

1 liter tom yam stock (see below)
10 prik kee noo green chilies, slotted
2 stalks lemongrass, sliced
6 slices galangal
4 kaffir lime leaves, torn
10 small onions, whole or 10 small shallots
4 coriander, roots crushed
250 g chicken breasts, cubed (20mm)
100 g button mushrooms, halved
50 g shiitake mushrooms, chopped
3 firm tomatoes, quartered
1 teaspoon chili paste (see below)
2 limes, juice of
1 tablespoon fish sauce
10 freshwater prawns, peeled and deviened
2 fresh red chilies, sliced
2 tablespoons fresh coriander, leaf chopped
2 tablespoons fresh flat leaf parsley, chopped

1
Boil the tom yam stock over a medium high heat. Add the green chilies, lemon grass, galangal, kaffir lime leaves, small onions and coriander root. Bring back to the boil and cook for 10 minutes.
2
Add the chicken breast pieces and cook for a further 10 minutes.
3
Add the button and shitake mushrooms and cook for a further 5 minutes. Add the tomatoes and cook for a further 2 minutes.
4
Add the chili paste and cook for a further 2 minutes. Then add the lime juice, fish sauce and prawns and cook for 2 minutes or until the prawns are cooked.
5
Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili.
6
Serve immediately.
7
(For the chilli paste blend together 2 tsp dried shrimp; 2 tsp vegetable oil; 2 tsp chili powder; 1 tsp onion, finely chopped; 1 tsp garlic, finely chopped; 1 tsp tamarind juice; 1 tsp sugar; 1 tsp salt; 1 tsp shrimp paste.).
8
(Tom yam stock: Boil the discarded prawn shells and heads in a litre of water with a pinch of salt and 3 sliced red chilies, for about 30 minutes. Sieve the liquid.).

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 liter tom yam stock (see below), 10 prik kee noo green chilies, slotted, 2 stalks lemongrass, sliced, 6 slices galangal, and more.

Yes, Tom Yam Khung Gai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yam Khung Gai

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