Title: Tom Yum Ga (Lemongrass Chicken Soup)
Categories: Soups, Thai
Yield: 4 Servings
4 c Chicken stock
350 g Chicken thigh; 1" pieces
3 tb Fish sauce
2 Shallots
3 Dried chilies; up to 4, or
-substitute fresh chilies
2 Lemongrass stalkes; bottom
-half only; cut into 1 to 2"
-pieces
5 Galangal rounds; up to 6
5 Kaffir lime leaves; up to 6,
-torn
2 Shallots; cut in half
-vertically
3 Dried chilies; up to 4
2 tb Tamarind juice
200 g Oyster; straw, or beech
-mushrooms
1 c Cherry tomatoes; halves -OR-
1 c Regular tomatoes; cut into
-wedges
2 tb Lime juice; up to 3, (how
-much you need depends on
-the acidity of your
-tamarind)
1 ts Sugar (optional)
Salt; as needed
1/4 c Cilantro
3 Sawtooth coriander leaves;
-up to 4 (optional)
Bring 4 cups of stock to a boil in a medium pot.
While the stock is heating, place the dried chilies on a sheet pan
and, without preheating, broil them on low in the oven on the top
rack. When the chilies puff up and start to darken in colour, remove
from heat and add them directly to the stock pot. If you want a
spicier soup, break the chilies in half before adding.
Turn the broiler up to high and broil the shallots, cut side up,
until the edges are charred, about 3-5 minutes. Add them to the stock
pot.
Once the stock boils, add chicken, 2 tb fish sauce, and simmer for 15
minutes until the chicken is fork tender. Once chicken is tender, add
lemongrass, galangal, kaffir lime leaves and simmer for 3 to 5
minutes to infuse. Then add 2 tb tamarind juice, sugar, mushrooms,
and tomatoes; bring the soup back to a boil. Remove from heat and
stir in 2 tb lime juice. Taste and adjust seasoning with the
remaining lime juice, fish sauce and/or salt as needed.
Stir in cilantro and sawtooth coriander just before serving.
