This is the most popular soup served mostly as an appetizer in U.S. Thai restaurants. It has a very distinct hot and sour flavor made with fresh ingredients such as lemongrass, kaffir lime leaves, and cilantro. For those that prefer seafood, replace the chicken with shrimp.
|2||boneless chicken breast – cut into 2 inch strips|
|1||stalks lemon grass – cut into 2 inch pieces. Use back of your knife to pound lemon grass a couple times to release flavor.|
|1||piece galangal (2 inches)|
|6||small shallots – cut in half (substitute with 2 small onion)|
|2||medium tomatoes – diced (substitute with 1 can diced tomatoes – no salt added)|
|1||Tbsp. fresh lime juice|
|1||Tbsp. chili paste|
|3||Tbsp. tamarind concentrate|
|3||Tbsp. fish sauce|
|2||kaffir lime leaves|
|¼||cup cilantro – roughly chopped|
1. lemongrass, galangal, shallots and tomatoes
In medium pot on high heat, bring water to a boil. Add lemongrass, galangal, shallots and tomatoes. Cook for 5 mins.
Add chicken and cook 10 mins.
3. fish sauce, sugar, tamarind concentrate, chili paste, onion, celery and carrots
Add fish sauce, sugar, tamarind concentrate, chili paste along with onion, celery and carrots. Cook for 5 mins.
Add mushrooms and boil for another 2 minutes. Turn off heat.
5. kaffir lime leaves, and coriander
Add, kaffir lime leaves and coriander. Let stand for 5 mins.
6. final steps
Before serving, remove the lemongrass and galangal (not edible).