Cookbook:Tom Yum Gai

Ingredients

 * 400 grams (about 1 lb) boneless chicken meat, diced
 * 3 cups chicken stock
 * 100 grams (3.5 oz) straw mushrooms, halved
 * 6 cherry tomatoes
 * 1 fresh lemongrass stem, cut into short lengths
 * 2–3 kaffir lime leaves, torn
 * 3 tbsp Thai fish sauce
 * 4 tbsp fresh lime juice
 * ½ tsp sugar
 * 5–6 hot fresh Thai chilies, just broken with pestle

Procedure

 * 1) Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
 * 2) Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
 * 3) Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.
 * 4) Serve with steamed jasmine rice.