Name: Tom Yum Kai
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Water - 4 cups; Lemon grass, smashed and chopped - 1 stalk; Galangal, thinly sliced - 1 (1 inch) piece; Kaffir lime leaves, torn - 3; Fish sauce - 4 tablespoons; Chile paste - 2 teaspoons; Fresh tomatoes, chopped - 8 ounces; Button mushrooms, chopped - 2 ounces; Skinless, boneless chicken breast sliced into strips - 1 (8 ounce); Lime juice - 4 tablespoons; Fresh Thai chiles, crushed with a knife and halved - 2

Ingredients for - Tom Yum Kai

1. Water 4 cups

2. Lemon grass, smashed and chopped 1 stalk

3. Galangal, thinly sliced 1 (1 inch) piece

4. Kaffir lime leaves, torn 3

5. Fish sauce 4 tablespoons

6. Chile paste 2 teaspoons

7. Fresh tomatoes, chopped 8 ounces

8. Button mushrooms, chopped 2 ounces

9. Skinless, boneless chicken breast sliced into strips 1 (8 ounce)

10. Lime juice 4 tablespoons

11. Fresh Thai chiles, crushed with a knife and halved 2

How to cook deliciously - Tom Yum Kai

1 . Stage

Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.

2 . Stage

Add chiles to soup and remove from heat.