This dish is similar to “Tom Yum Goong” just use Thai chicken instead of shrimps. The meat of Thai chicken is little tough so you need to simmer it longer than other chicken. You also can use chicken breast only or including other parts of chicken like wings or thighs. We don’t add coconut milk or vegetables in this soup but if you want, you can add them and also you can add straw mushroom or tips of tamarind leaves. If you use tip of tamarind leaves you don’t need to add lemon juice because itself is sour. It’s one of the hot and sour dishes.
Ingredients:
500 grams Thai chicken
3 stalks fresh lemongrass, cut into2” length
3 tablespoons galangal, sliced
10 kaffir lime leaves
4 shallots, battered
2 tablespoons garlic, battered
3 tablespoons spring onion, chopped
2 tablespoons coriander, chopped
10 Thai peppers (prig kee noo),battered
3 tablespoons lemon juice
2 tablespoons fish sauce
1 teaspoon salt
4 cups water
Cooking instructions:
1. Cook water in a medium sized pot over high heat, add salt and bring it to boil.
2. Reduce the heat, add lemongrass, galangal, kaffir lime leaves, shallots and garlic into the pot and simmer it for about 4 minutes.
3. Turn the heat to high and add chicken. Boil it until the chicken is cooked then reduce the heat and simmer for 10 minutes. (if you use chicken breast simmering only 3 minutes.)
4. Remove it from the stove, add Thai peppers, spring onion, coriander, fish sauce and lemon juice and stir.
5. Filled it in a bowl and serve it immediately with hot rice.
Tips:
If you add Thai peppers in the pot while it’s cooking it will get spicier because the early you add Thai peppers the hotter it gets. But if you really love eating spicy dishes you also can add roasted dried chili on top and if you break chili it even get hotter.
You should toss Thai peppers immediately after you batter them otherwise they will turn black and it doesn’t taste good.
