Toam Yum Gai (Thai Soup)
| Yield: | 1 Servings |
| Categories: | Thai, Soups |
| GENERIC CHICKEN BROTH | ||
| 2 | tb | Olive Oil |
| 1 | ts | Sesame Oil |
| 3 | Whole cloves | |
| 2 | Bay leaves | |
| 1 | Sprig of fresh thyme * | |
| 1 | md | Onion; cut into pieces |
| 2 | lg | Carrots; cut into pieces |
| 1 | Chicken, cut into pieces ** | |
| 6 | c | Water |
| EVERYTHING ELSE | ||
| Mushrooms *** | ||
| Shrimp if you want *** | ||
| 1 | Stalk lemongrass | |
| DIVIDER | -- cut into 2 inch pieces | |
| 2 | sl | Galanga root |
| DIVIDER | -- (more if you like | |
| DIVIDER | -- chewing on them.) | |
| 4 | Kaffir lime leaves | |
| Cilantro leaves as desired | ||
| 1 | ts | Chili sauce |
| 2 | tb | Fish sauce |
| 1 1/2 | tb | Lemon juice |
| OPTIONAL | ||
| Sliced hot peppers (2 or 3 slices per serving) |
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