[thechat] Recipe: Tom Yam Gai (Thai Hot n' Sour soup)

[Madhu Menon]

This is for Ken, who asked for it, and Joe, whose cold could use it. I made
it this afternoon for a friend whose cold has been haunting him for two
months now. He says he feels better.


Makes 2-3 bowls of soup
Preparation time: 30-40 minutes


WHAT YOU NEED

Good quality Chinese chicken stock - 2 cups (500 ml)   [0]
(not the crap you get from stock cubes)

Fresh or frozen lemon grass (dried lemon grass sucks) - 1 fat stalk (or 2
thin ones)

Galangal - 1 tablespoon (fresh is preferable, dried will do in a pinch -
soak dried in warm water prior to use)  [1]

Kaffir Lime Leaves - 2-3 (cut into slivers)     [2]

Nam Prik Pao (Thai roasted chilli paste) - 1/2 tbsp    [3]

Thai bird's eye chillies (or Serrano chillies) - 4-5 (big slices so you can
avoid them easily)

Fish sauce - 2 tbsp

Lemon juice - 1 lemon

Onion - 1/4 of a medium onion (sliced)

Sugar - 1/2 tsp

Tomato - 1 small (wedges) (optional)

Corriander leaves - 4 tbsp

Boneless chicken breast - 100 gm (chopped)

Straw mushrooms (or regular button mushrooms) - 4 (sliced)

Spring/Green onions - 3 tbsp (sliced thin)


HOW TO MAKE IT

Remove the outer casings of the lemon grass till you get to the white
stalk. Use only the bottom white part (about 4-6 inches) and discard the
woody grass part of it. With the flat side of a cleaver or a heavy object,
pound and bruise the lemon grass so it releases the flavour. Cut into 2
inch segments.

Put lemon grass, 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 galangal, kaffir lime leaves, chillies, onion,
sugar and chicken pieces.

Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet
another 3 minutes. Now add the tomato and spring onions and let it simmer
for 30 seconds.

Turn off the heat, add lemon juice and garnish with corriander leaves. Test
for saltiness and sourness. If required, adjust with more fish sauce (salt)
and lemon juice (sour).


This makes a medium hot bowl. I prefer to have it spicier. Find your own
comfort level. Remove the lemon grass and galangal before serving if you
like. They're not particularly edible. Good for colds, good for a whole
lotta things. Your grandma's chicken soup can't hold a candle up to this
one. :)

CHEF'S NOTES

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 lemon grass. This will give you prawn stock. Remove shells
(duh!) before adding other ingredients. Frozen prawns (nude) suck. Don't
use them.

[0] Good chicken stock is very simple to make. Take 1 kg chicken wings,
throw in a couple of drumsticks for meat, put it in a tall stock pot, cover
with 2 litres cold water, and bring to a simmer. When the scum rises to the
top, skim to another bowl with a shallow spoon. This should take 10-20
minutes. When the stock is clear, toss in 4 spring onions (scallions; use
only the white part), 5-6 slices ginger, and a teaspoon of black
peppercorns. Let this simmer for 2-3 hours (it should only bubble).
Two rules for good stock: a) do not stir and b) do not boil (or it will
become cloudy instead of clear.)

After the stock has finished simmering, let it stand for 20 minutes and
then using a fine mesh sieve, strain it into another bowl. Using a muslin
cloth would be a good idea. Your stock is ready. If you leave it in the
fridge, the fat will solidify on the top. Just remove this fat and you have
de-fatted, unsalted stock ready for use. You can even reduce the liquid and
make stock cubes in the freezer.

[1] Galangal has no real substitute. Ginger is the closest but it does a
poor job.

[2] Kaffir Lime leaves have a unique flavour. Lime zest is the closest
thing (use 1-2 tsp) but not quite as good. Dried leaves lose flavour and
you need to use more.

[3] Nam Prik Pao can be made at home but I'm too lazy to tell you how. A
regular pure chilli paste may be substituted.

Get Galangal, fresh Kaffir Lime leaves, and Nam Prik Pao (it tastes
wonderful with other things too) from http://www.importfood.com


Feedback on how the soup turns out is welcome. Strength of lemon grass and
lemon juice may vary in your part of the world, so use your nose and your
tongue to judge proper quantities. When in doubt, use more lemon grass but
less lemon juice. :)

Cheers,

Madhu "The Mad Chef" Menon

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