Wednesday, August 17, 2011

WHITE CHICKEN TOM YAM / TOM YAM PUTIH AYAM




  • Thai No : 1 dish and Malaysian favorite. The normal Tom Yam is red with tom yam paste. This tom yam recipe is without the tom yam paste. I made it plain, it' mild 

    There are hundreds of variations of tom yum, and this recipe includes the two most common versions of Tom Yum.




    INGREDIENTS

    1 litre/2 pints chicken stock
    300ml/11fl oz water
    3 sticks lemongrass, lightly crushed
    fresh coriander roots, crushed
    110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
    8 tomatoes, cut into quarters, seeds removed
    6 kaffir lime leaves
    1-2 limes, juice only
    9 bird's eyes chillies, curshed
    1 ginger flower halved
    75ml/3fl oz fish sauce (nam pla), or to taste
    75g/3oz palm sugar 
    2 boneless skinless chicken breasts, cut into chunks
    1 carrot sliced.
To serve

Preparation method

  1. Place the stock and water into a large pan over a high heat and bring to the boil.
  2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, and  chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
  3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
  4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the carrot and tomatoes and cook for a further 1-2 minutes, or until completely cooked through.
  5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
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