What you need:
500ml Chicken stock
1 fat stalk (or 2 thin ones) Fresh or frozen lemongrass
1 pc Galangal
2-3 Kaffir Lime Leaves
1-2 tbsp Nam Prik Pao (Thai roasted chilli paste)
4-5 pcs Dried Chillies
2 tbsp Fish sauce
Lime juice - 1 medium lime or Limau Kasturi (Gat Cai)
Onion - 1/4 of a medium onion (sliced)
1/2 tsp Sugar
4 tbsp Coriander leaves
50 gm Boneless chicken breast (chopped)
4 pcs Straw mushrooms (or regular button mushrooms) (sliced)
Spring/Green onions
How you make:
For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.
Put lemongrass, galangal, fish sauce and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.
Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces.
Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the spring onions and let it simmer for 30 seconds.
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).
This makes a medium-hot bowl. Some prefer to have it spicier. Find your own comfort level. Remove the lemongrass and galangal before serving if you like. They’re not particularly edible. Good for colds, good for a whole lotta things.
Chef’s Note:
Improvise to Tom Yam Goong:
To turn this into Tom Yam Goong (Prawns), use prawns instead of chicken but add it only in the final 1 minute of cooking. Prawns cook very fast and will continue to cook in the warm stock. Overcooking them will turn them tough and leathery. Instead of chicken stock, use water and add some prawn shells with the lemongrass. This will give you prawn stock. Remove shells before adding other ingredients. Frozen prawns suck. Don’t use them.
How you serve:
Fragrant Jasmine rice, fresh tomatoes and cucumber (to cool off)
How many servings:
3-4 persons depending on the size of your bowl
Occasions:
Cold rainy day or fall or wintry day
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