Tom Yam Khung Gai
Ingredients
- 1 liter tom yam stock (see below)
- 10 prik kee noo green chilies, slotted
- 2 stalks lemongrass, sliced
- 6 slices galangal
- 4 kaffir lime leaves, torn
- 10 small onions, whole or 10 small shallots
- 4 coriander, roots crushed
- 250 g chicken breasts, cubed (20mm)
- 100 g button mushrooms, halved
- 50 g shiitake mushrooms, chopped
- 3 firm tomatoes, quartered
- 1 teaspoon chili paste (see below)
- 2 limes, juice of
- 1 tablespoon fish sauce
- 10 freshwater prawns, peeled and deviened
- 2 fresh red chilies, sliced
- 2 tablespoons fresh coriander, leaf chopped
- 2 tablespoons fresh flat leaf parsley, chopped
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