Tom Yam Khung Gai

1. 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. 2

   Add the chicken breast pieces and cook for a further 10 minutes.

3. 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. 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. 5

   Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili.

6. 6

   Serve immediately.

7. 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. 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.).

* Per serving · 4 servings · Values may vary.