麻豆社

What's for tea?

Tom Yam Gai:

This will serve two people

Ingredients
1 litre of chicken stock
Chicken Breast bone and skin removed, or remainder of chicken from the Sunday roast
1 crushed garlic clove
2 spring onions sliced into 2cm strips
4/5 mushrooms sliced
1 lemongrass stalk sliced into 2cm sections and bruised slightly or 4 lime leaves
1-3 chillies chopped depending on how hot you like your food!
Juice of 1 lime
1 tsp sugar
1 tbsp fish sauce
Basil (optional)
2 tbsp fresh coriander

Method
Bring chicken stock to a simmer and poach chicken breast for 10 minutes. Remove chicken breast from water and shred with two forks. Set aside.

Put garlic, spring onions, mushrooms, lemon grass/lime leaves and chillies in the stock. Simmer uncovered for 10 minutes to bring the flavours together.

Return shredded chicken to pot, along with lime juice, sugar and fish sauce. Cook for three minutes longer.
Add basil and coriander, and serve piping hot!