Tom Yam Kai
Lemon-Chicken Soup
Source: Simply Thai Cooking, p. 51

8oz/250g skinless, boneless chicken breast
1 stick lemongrass
1inch/2.5cm galangal root or ginger root (I use ginger)
5 lime leaves or 2 tBs/25mL lime juice (I use lime juice)
8oz/250g fresh tomatoes
2oz/60g button mushrooms (OK to put more)
4 cups of water (1Liter)
4 tBs/50mL fish sauce (I put soy sauce occasionally)
1.5 tsp/7mL chili paste (buy in any chinese store, I think I managed to find some in Consum)
4 tBs/50mL lime juice
2 fresh hot chilies (I rarely put them)
fresh coriander leaves

1. Slice the chicken into thin (1.4 inch or 5 mm) strips. If you find it difficult
 to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes
 to harden slightly and then slice. Reserve.

2. Smash lemon grass with the flat of a chef's knife once, and then cut
 into 1 inch/2.5 cm pieces; slice galangal into thin rounds; tear lime
 leaves into thirds. Reserve these three ingredients together

3. Wash and cut tomatoes into 1 inch/2.5 cm chunks. Reserve.

4. Cut mushrooms into halves (or quarters if large). Reserve.

5. Boil 4 cups/1 L water in a soup pot.
  - add reserved lemon grass/galangal/lime leaves(if used)
  o cook for 1 minute
  - add fish sauce
  o cook for 1 minute
  - add chili paste
  o REDUCE heat to medium
  - add tomatoes
  o cook for 2-3 minutes until the broth bubbles again
  - add mushrooms
  o cook for 1 minute

6. Turn the heat to MAXIMUM
  - add chicken strips. Strir to separate the strips.
  o cook for 5 minutes until the chicken is done (but not overcooked).

7. Add 4 tBs/50mL lime juice (plus 2tBs/25mL lime juice if you haven't
  used any lime leaves). Stir

8. Crush the fresh chilies and cut in half. Add the chilies to the soup
  and turn off heat. Transfer to a soup tureen, top with fresh coriander
  leaves and serve immediately. (Galina's note: don't skimp on coriander)