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Mains, Soups

Tom Yam Kai

Tom Yam Kai
Gary Friedman / Los Angeles Times

They say chicken soup is good for the soul and zings bodily ills like a shot of penicillin. But what kind of chicken soup are they talking about? Is it chicken with noodles, rice or matzo balls? Or could it ... Read more

Total time: 20 minutes | Serves 2
  • 1 boneless skinless chicken breast, cut into 1/2-inch slices on the diagonal
  • 3 cups water
  • 1 tablespoon makrut lime leaves, thinly sliced (2 leaves)
  • 1 thin stalk lemon grass, cut into 2-inch pieces
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon minced cilantro
  • 1/2 cup whole peeled straw mushrooms
  • 1 tablespoon chile paste with soya bean oil (nam prik pao)

Step 1Combine the chicken, water, lime leaves and lemon grass in a saucepan. Bring to a boil over medium heat then reduce the heat to low and simmer until the chicken is cooked through, about 10 minutes.

Step 2Add the fish sauce, lime juice, cilantro, mushrooms and chile paste. Stir to combine and serve.

Note: From Sunshine Thai Cuisine in North Hollywood. Makrut lime leaves and chile paste with soya bean oil can be found at Asian markets. Fish sauce and canned straw mushrooms are found in the Asian aisle of well-stocked supermarkets.

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