| | Chicken Soup with Tamarind Leaves ( TOM GAI BAI MAKHAAM) 2 cups of chicken stock
6 ounces of boneless chicken, roughly chopped
1 stalk of lemon grass, chopped into 5 or 6 pieces and pounded to crush slightly
5 kaffir lime leaves, roughly chopped
4 small fresh red or green chilies, pounded to crush slightly
2 tablespoons of fish sauce
1 tablespoon of lime juice
1 teaspoon of sugar
2 ounces of young tamarind leaves |
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In a large saucepan, heat the stock, add the chicken and bring to a boil. Add the lemon grass, kaffir lime leaves, chilies, fish sauce, lime juice and sugar, stirring well. Simmer until the chicken is cooked through. Quickly stir in the tamarind leaves, pour into a bowl and serve.
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