Tom Yum Gai (Thai Chicken & Coconut soup)

Kevin Minis [Khun Cheffie], The Currituck Club, Corolla, NC

Serves 4

400 grams (about 1 pound) boneless chicken meat, diced

3 cups chicken stock

100 grams (3.5 ounces) straw mushrooms

6 cherry tomatoes, halved

1 fresh lemon grass stem, cut into short lengths

2-3 Kaffir lime leaves, torn (optional)

3 tablespoons Thai fish sauce

4 tablespoons fresh lime juice

½ teaspoon sugar

5-6 hot fresh Thai chilies, just broken with pestle

Place the stock in a pot; add lemon grass and lime leaves. Bring to a boil over medium heat. Add chicken meat, mushrooms, fish sauce, lime juice, and sugar; cook slowly, uncovered, for 10 minutes. Do not stir.

Add tomatoes and chilies; cook for 5 additional minutes.

Remove from heat; serve hot.

[Don’t eat the lemon grass or the lime leaves!]

Note: All Thai ingredients available at www.templeofthai.com and www.atasteofthai.com