Rhinestic's recipes - Tom Yum Gai

A pretty easy dish to prepare and make. I basically followed the recipe here but with some alteration as I was using chicken (thus the Tom Yum Gai), got my herbs for the Tom Yum soup as a packaged set and the chilli paste I have isn't the Thai chilli paste...

Herbs and tomatoes

Ingredients (serves 2-3):

Part A:
1 litre Campbell's chicken stock
0.5 litre water
1 or 2 stalks of Lemon grass - Bruised and chopped into chunks
A few pieces of Kaffir lime leaves - Chopped into about 0.5 inches pieces
Galangal ginger - sliced into about 10 to 15 wedges
4 Chilli padi - chopped into small pieces (the number of chilli depends on how spicy you like. I'd suggest 1 or 2 if you can't take spicy stuff.. I was crazy... I went with 8..)
About 4 small cloves of Shallot - sliced thinly

Part B:
Juice of 1 or 2 big limes
1 tablespoon of sugar
1 tablespoon of fish sauce (if the chicken stock is unsalted, you may increase the amount of fish sauce)

1 to 2 tablespoons sambal chilli (yep, I don't have the Thai chilli paste)

Part C:
2 medium sized Tomatoes - chopped into chunks
1 big chicken breast - cut into bite size

Directions:

Put Part A into a big saucepan, and cook the mixture until it boils. I let it boil for a few minutes before putting in the chicken pieces.

Once the chicken pieces are about half-cooked, put in the tomatoes and the sauce mixed in Part B. Once the chicken pieces are fully cooked, give the soup a taste. If it is not salty enough, add more fish sauce.

Lower the heat and simmer the soup for one or 2 minutes before turning off the heat. Serve the soup with white rice or pour it over cooked rice/glass noodles and enjoy!