Here's a man sized bowl of Fresh off the stove Tom Yum Gui over Jasmine Rice. There is NO soup in existence that can touch this soup in taste or texture. NONE.Okay folks, I'm going to share my recipe for the BEST soup ever made. Some of you familiar with Thai food know it as "Tom Yum Gai" or Thai Sweet and Sour Soup. Personally, it is my most favorite soup EVER!
You can substitute the chicken for shrimp, Tom Yum Goong (add shrimp to soup about 2 minutes before serving) or Seafood in general, Tom Yum Taleh. I prefer chicken. I also serve with a cup of jasmine or sticky rice. This soup is "Kick your dog" killer. Enjoy.
1lb boneless chicken meat sliced into 3" strips
3 cups chicken stock
4 oz straw mushrooms or button mushrooms if straw cant be found.
6 cherry tomatoes halfed (optional)
1 fresh lemon grass stem cut into short 1" lengths
2-3 kaffir lime leaves, torn
2-3 chunks of Galanga (ginger root)
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle (be aware! these chilies will kick your ass so dont over do it!!)
1/2 bunch of lightly diced Cilantro
Place the stock in a pot, add the lemon grass, kaffir lime leaves and Galanga, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. Add Cilantro just before serving. 4 servings.