I made this for lunch today – it’s fast and easy and very light and refreshing. I think it would be equally good with tofu or quorn, as long as the broth is strong flavoured. If not using chicken broth I would add extra salt or even a dash of soy.
I should have taken a photograph. I’ll have to make it again, I guess! :)
Tom Yam Gai from Nigel Slater’s Real Food
1 chicken breast, skinned
1 litre chicken stock
4 spring onions, finely chopped
2 cloves of garlic, peeled and finely chopped
1 stalk of lemongrass, chopped into 2.5cm lengths and slightly crushed
3 small red chiles
4 lime leaves
1 tablespoon of nam pla (Thai fish sauce)
1 teaspoon of sugar
1 tablespoon of fresh lime juice
1 tablespoon of chopped coriander leaves
Bring the chicken breast to the boil in the stock, then turn the heat down to a simmer. Cook until the chickin is tender, about ten minutes. Remove and cut into thin shreads, set aside.
Add the spring onions, garlic, lemongrass, chiles and lime leaves to the broth and simmer gently for another 10 minutes. Add the fish sauce, sugar and chicken and simmer for another 3 to 4 minutes. Stir in the lime juice and the coriander and serve piping hot.
Thanks Paola for doing the nutritional information! I meant to get to it and ran out of time today.
Per portion: 197 cals, 30g protein, 9g carbs, 3g fat, 1g fibre