Tom Yam Gai – Thai udon noodle soup with chicken breast and ginger

Step 1 of 6:

 

Trim the ends and outer layer from the lemongrass and chop very finely. Quarter the cherry tomatoes. Wash the lime well, zest it, and squeeze out the juice. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stems.

Step 2 of 6:

 

Wash the chicken, pat it dry, and cut it crosswise into strips approx. 3 mm thick. Season with ¼ or ½ tsp salt.

 

Step 3 of 6:

 

Heat 1 or 2 tbsp oil in a pot and sauté the lemongrass with the ginger for 1 minute over medium heat. Add the curry paste and cook for another minute.

Step 4 of 6:

 

Deglaze with 600 or 1200 ml of water. Add the kaffir leaves and stock cubes and bring to a brief boil. Add the udon noodles to the pot and simmer for 2 minutes. Add the chicken and tomatoes and cook for another 2 minutes.

 

Step 5 of 6:

 

Remove the pot from the heat and take out the kaffir leaves. Stir in 1 or 2 tbsp lime juice, 1 or 2 tsp lime zest, the coriander stems, and ½ or 1 tsp sugar.

 

Step 6 of 6:

 

Pour the soup into a bowl and garnish with coriander leaves.