Tom Yum Gai (Thai Hot and Sour Chicken Soup

• Gluten free

• Produce

  • 2 Bird's eye chilis
  • 1 Cilantro
  • 1 1 inch piece Galangal or ginger
  • 4 Kaffir lime, leaves
  • 2 stalks Lemongrass
  • 2 Shallots

• Meat

  • 1/2 lb Chicken breast

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice

• Other

  • 1 tsp Palm (or brown sugar

• Liquids

  • 2 cups Water

Found on closetcooking.com

Description

Ingredients

• 2 cups chicken broth
• 2 cups water
• 2 shallots, sliced thinly
• 2 stalks lemongrass, sliced thinly
• 4 kaffir lime leaves, sliced thinly
• 2 birds eye chilis, thinly sliced
• 1 inch piece galangal or ginger, sliced thinly
• 1/2 pound chicken breast
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon palm or brown sugar
• cilantro to taste

Directions

• Bring the chicken broth, water, shallots, lemongrass, lime leaves, chilis, galangal and chicken to a boil, reduce the heat and simmer until the chicken is cooked, about 15-20 minutes.
• Remove the chicken from the broth, shred it and return it to the broth.
• Season the broth with the lime juice, fish sauce and sugar, taste testing for a balance of sour, salty, sweet and spicy.
• Serve garnished with cilantro to taste.