You haven’t experienced the richness and flavor of Thai food if you haven’t had the classic soup “Tom Yum.” This is my sister’s recipe, and is especially delicious when she makes it since the chicken is fresh from the backyard!
2 tsp. salt เกลือ
2 cubes bouillon รสไก่
4 garlic cloves กระเทียม
4 shallots cloves หอมหัวเล็ก
lemon grass ตะไคร้
chicken cut up (with bones)** ไก่
kaffir lime leaves ใบมะกรูด
*Galanga looks similar to ginger but the taste is more citrusy and earthy. You can try substituting ginger but it will change the flavor slightly. Powdered galanga can also be used. http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841
**The bones add more flavor, especially for this stew.
- Add the salt and chicken cubes into about 4-6 cups of water until boiling.
- Add garlic, shallots, lemon grass and galanga and wait until the mixture comes to a boil again.
- Add the chicken. Without stirring, wait until the soup comes to a boil or begins to smell.
- Add the tamarind.
- Add kaffir leaves.