Tom Yam Kai (Thai Hot and Sour Soup)
October 9, 2006
This was rather my simple interpretation of this thai soup. ‘Perfect soup for a temperature that is fast dropping.
- 700grams chicken fillet, sliced into bite size
- .75- 1 liter water
- 4 kaffir lime leaves
- 2 lemon grass stalks (cut to 2″ pieces)
- 2 tbsp fish sauce
- 3 tbsp lime juice OR 2-3 tbsp tamarind sauce
- 100 grams sliced mushroom (champignon)
- 1 tbsp red curry paste (commercial)
Place water, chicken, lime leaves, tamarind sauce, red curry paste and lemon grass in a saucepan. Bring to a boil over medium heat for 5 minutes then reduce the heat to low and simmer for another 5 minutes until the chicken is cooked through.
Add the fish sauce, lime juice, and champignon, let simmer for another minute and it’s done.
Simply add coriander leaves for garnishing, if you have any.
Great as a starter or main combined with pandan rice.
Eet Smakelijk!
Posted in chicken, spicy, thai recipe
alam
October 9th, 2006 at 9:08 am
How lovely to see a blog where you, a filipina are sharing your passion for food from a dutch point of vew. As a Norwegian, I love culture and tradition - also in food - and your posts are great, informative and with lovely pictures documenting. Your food looks very excotic to me and this Tom Yam Kai looks deliceous. Thans for sharing:crush:
October 10th, 2006 at 4:05 pm
I think I tasted that before on a Thai resto here. Hmmm that looks quite lovely ate!
October 10th, 2006 at 5:07 pm
The hot and sour soup looks so easy and tasty. I think I might give it a try, but without the fish sauce. Yes, I know it’s an important ingredient in Thai food, but I just don’t like it. Maybe some good-quality soy?
October 11th, 2006 at 8:36 am
RENNYBA: Thank you for your kind words.
CHARLES: Maybe you have, I think every Thai restaurant offers this. Thanks for the visit dear.
CYNDI: Hello Cyndi! I perfectly understand why you don’t like fish sauce (though my husband doesn’t mind it mixed in his meal, he doesn’t like its pure smell.)
Instead of using fish sauce, I sometimes use SALT. Soy sauce is a totally different seasoning.
Thanks for the visit!
October 13th, 2006 at 4:07 am
I will ask some foodies here where can I find kaffir lime leaves. It’s a very popular ingredients in thai cooking. I want to try this thai recipe.
How are you, Thess? Take care.
October 13th, 2006 at 8:58 am
I like to eat mine with rice. Surprise, surprise!
Since i’m not a big fan of chicken tom yum, i make it just with mushrooms or if i get to the fish market, mixed seafood. I consider this, ‘dinner in a flash’. hehe.
I’ve noticed we both like thai food a lot!
October 13th, 2006 at 3:16 pm
like lani, I would like to know where to find kaffir lime leaves. This looks something that my hubby and I would enjoy (ewan lang ang mga bata). Me photo ka ba ng kaffir lime leaves, thess?
October 14th, 2006 at 9:09 am
LANI: I’m doing okay, except that a bit stressed (family matter) , but thanks for asking…I hope all is well with you and your family
Yeah, kaffir leaf is a must to thai cooking. Maybe all you have to do is ask a local market tindera/o, maybe they can ask the farmers who deliver their goods to set aside some leaves for you? And if you find them fresh, just dry them under the sun then keep in cool dry place for future use.
Have a good weekend, Lani!
MAE: I do the same depending on my mood, it’s fantastic with rice. And yes, I love thai food, I’m a big fan of it! I have lived in Thailand for a few years and developed a palate for its food.
MANANG: Usually at ASIAN stores you can find the leaves. Fortunately a dutch supermarket nearby offers some asian ingredients which somehow made it easier for me.
I’ve used dried leaves in my soup, can you see it just on top of the spoon? if not, I found a link for you: KAFFIR LEAVES
October 14th, 2006 at 7:37 pm
Uy, thanks for the link. They look so familiar. Baka nakakita na ko nun dito di ko lang kilala…