Tom Yam is the famous flavorsome Thai soup. It is at the same time sour, spicy and salty. It can be made with different kinds of meat, fish or shellfish. The best known is Tom Yam Kung, made with shrimp. I show you the chicken version called Tom Yam Kai. One of the main ingredients is the Prik Pao chilli jam. I advise you to make it at home. Watch my video to learn the detailed recipe. Soak 15g of tamarind paste in 5cl of boiling water. Cover it to help soften. Take the bones of the chicken legs to cook the broth. Put them in a saucepan, and add: 1.5L of water, And 1 teaspoon of salt. Bring to a boil. Just before boiling, skim the broth. Turn on very low heat and simmer for 30 minutes. Put a lid and crack it open a little. Meanwhile, remove the skin from the chicken legs and cut them into chunks. Cut in two:
10 cherry tomatoes, 100g of straw mushrooms. You can also use Paris mushrooms or oyster mushrooms. Cut into sections:
10g of cilantro, And 10g of ngo gai. Cut a lime into quarters. Knead the tamarind paste. Filter to get the juice. Remove the chicken bones from the broth. Then add:
1 crushed lemongrass, 3g of torn kaffir leaves, 4 galangal slices, 1 crushed shallot, 1 dried chilli, And 2 tbsp of fish sauce. Bring to a boil. At boiling, add:
The mushrooms, The tomatoes, And the chicken. Mix and cook for 8 minutes. Meanwhile, prepare the bowls: For each guest, put: 2 bird crushed chilies, they are very hot. 1 teaspoon of fish sauce, ¼ of juice of a lime. At the end of cooking the soup, pour in the tamarind juice. Mix and cut the fire. Serve the soup in the bowls. And add a good teaspoon of homemade Prik Pao chili jam. Sprinkle with the cilantro and the ngo gai. Mix all together and Bon Appétit! I like the intensity of this Tom Yam soup. In addition to the three flavors: sour, salty and spicy, it is very fragrant with the aromatics, the herbs and the fried ingredients of the Prik Pao chili jam. Thank you for watching and sharing my video. See you at the next homemade dish.