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

Step 1 of 6:

 

Trim the ends off the lemongrass and remove the outer leaf, then chop very finely. Quarter the cherry tomatoes . Wash the lime in hot water, grate the zest, and squeeze out the juice. Peel the ginger and chop finely. Pick the coriander leaves and finely chop the stems.

Step 2 of 6:

 

Rinse the chicken, pat dry, and cut 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 saucepan and fry the lemongrass together with the ginger for 1 minute over a medium heat. Add the curry paste and fry for 1 more minute. 

Step 4 of 6:

 

Deglaze with 600 or 1200 ml water. Add the kaffir leaves and stock cube, then bring briefly to the boil. Add the udon noodles to the saucepan and simmer for 2 minutes. Add the chicken and tomatoes and cook for another 2 minutes. 

 

Step 5 of 6:

 

Remove the saucepan from the heat and take out the kaffir leaves. Add 1 or 2 tbsp. lime juice together with 1 or 2 tsp. lime zest, coriander stems and ½ or 1 tsp. sugar.

 

Step 6 of 6:

 

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