Hot & Spicy Chicken Soup (Tom Yum Gai) Serves 4 to 6

3 stalks lemongrass, bottom 6″ only
4 cups water or chicken broth
3 Kaffir lime leaves

1 lb. chicken breasts

1/4 cup + 2 Tbs. fish sauce

1/4 cup + 2 Tbs. lime juice

3 Serrano chiles (to your liking)

½ cup cilantro

1. Slice the lemon grass in half, lengthwise. Crush the slices with a knife
or cleaver and put them in a saucepan with the water or chicken broth and
Kaffir lime leaves.

2. Chop the chicken into 3/4″ pieces, leaving the bones for flavor or
removing them. Set aside.

3. Bring the water or chicken broth with the lemon grass and Kaffir lime
leaves to a gentle boil and boil for 5 minutes, covered. Add the chicken
and fish sauce and boil gently, covered, until the chicken is done, around
15 minutes.

4. Remove from heat and add the lime juice.

5. Remove the stems, but not the seeds, from the chiles, Crush the chiles
with a side of a cleaver or large knife until they split in several places.
Add them to the soup and stir.

Garnish with cilantro and serve with rice.

Courtesy of “Thai Home Cooking from Kamolmal’s Kitchen”, by William
Crawford & Kamolmal Pootaraksa