8 oz. chicken, boneless skinless breast
1 stick lemongrass
1 inch galangal root
5 lime leaves (or 2 T lime juice)
8 oz. tomatoes
2 oz. button mushrooms
4 c. water
1/4 c. fish sauce (or less)
1 tsp. chili paste
1/4 c. lime juice
1 fresh hot chili
cilantro
1 1/2 tsp. sugar
1. Slice the chicken into thin (1/4 inch) strips. If difficult, put in freezer for 15-20 min. first and then slice. Reserve.
2. Smash lemongrass with the flat of a knife once, then cut into 1-inch pices; slice galangal into thin rounds; rinse lime leaves and tear into thirds. Reserve all three together.
3. Wash and cut tomates into 1/2 inch chunks. Reserve.
4. Cut mushrooms into halves (or quarters if large). Reserve.
5. Boil 4 c. water in soup pot. Add reserved lemongrass/galangal/lime leaves and cook for 1 minute.
6. Add fish sauce and cook for another minute.
7. Add chili paste and sugar and reduce heat to medium.
8. Add tomatoes and cook for 2-3 minutes, until the broth bubbles again.
9. Add mushrooms and cook for one minute.
10. Turn heat to maximum and ad the chicken strips. Stri to separate the strips and cook for 5 minutes until the chicken is done (but not overcooked).
11. Add 1/4 c. lime juice (plus 2 tbs. if not using lime leaves). Stir.
12. Crush the fresh chili and cut in half. Ad the chili to the soup and turn off heat. Transfer to a soup tureen, tope with fresh cilantro and serve immediately.
13. Don't eat the lime leaves or lemon grass.
It calls for A LOT of fish sauce - 1/4 c. I used half that the first time, and it was ok. Try 2-3 Tbs. It is also very sour with the full 1/4 c. of lime juice. Try 3 Tbs., but be ready to add extra if needed. The recipe doesn't call for sugar, but I think it needs it. Try the amount suggested and adjust from there.