Tom Yam Gai

Over the years we have had a fairly consistent obsession with South East Asian food and this was made all the keener by living in Malaysia, back in 2002. Malaysia is a nation of foodies...nothing is more important than food and talking about what you ate for supper the night before. What makes Malaysian cuisine so unique is that it combines three major traditions -- Chinese, Indian and Malay. Strictly speaking the recipe below is Thai, but was one of many amazing recipes we cooked in our small kitchen in Kuala Lumpur.

Name: Tom Yam Gai

Book: Nigel Slater, Real Food (Fourth Estate, London, 1998)

Date(s) cooked: No date available but around October/November, 2002.

Comments:
"Didn't have any lime leaves so added extra lime juice. Fairly firey hot -- might be worth toning down...two chilies instead of three. Perhaps a little more sugar. Nonetheless, very good. 'Lissa raved and said would be good for a cold/nose clearer."

Recipe:
Serves 2

1 chicken breast, skinned
1 liter home-made or ready-made fresh chicken stock
4 spring (green) onions, finely chopped
1 stalk of lemongrass, chopped into 2.5 cm lengths and slightly crushed
3 small red chilies, seeded and thinly sliced
4 lime leaves
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon sugar
1 tablespoon fresh lime juice
1 tablespoon chopped coriander (cilantro) leaves

Bring the chicken breast to the boil in the stock, and then turn the heat down to a simmer. Cook until the chicken is tender, about ten minutes, then remove and cut into thin threads. Set aside, saving the all-important broth.

Add the spring onions, garlic, lemongrass, collies and lime leaves to the broth and simmer gently for ten minutes. Stir in the lime juice and taste for seasoning, adding a little salt if necessary, then finally stir in the coriander and serve piping hot. Tepid Tom Yam gai is a friend to no one.