Ingredients
250ml Chicken Stock
1 Tbsp Mai Siam Tom Yum Paste
1/2 clove Garlic, finely chopped
1 stalk Lemon Grass, chopped
1 kaffir lime leaf, (available in jars)
1 skinless, boneless chicken breast fillets - cut into thin strips
40g Fresh Mushrooms, thinly sliced
1 Tbsp Mai Siam Fish Sauce
1 pc Mai Siam Palm Sugar (optional)
1 Tbsp Lime Juice
1 tsp Green Chilli, finely chopped
1 bunch Fresh Coriander, chopped
1 sprig Fresh Thai Basil, chopped
Cooking Method
Step 1
1. In a large saucepan, bring the chicken stock to a boil. Stir in the Mai Siam Tom Yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaf. Place the chicken in the saucepan, and cook for 5 minutes, or until cooked through.
Step 2
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Taste the soup and if you find it too hot add 1 pc of Mai Siam Palm Sugar and stir until fully dissolved. Remove from heat, and serve hot with the coriander and Thai basil sprinkled on top.
