Tom Yum Kai

I got this tom yum recipe from a Thai friend. It’s the best/most authentic ever. Garnish with cilantro, basil, and green onion.

Step: 1

Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.

Step: 2

Add chiles to soup and remove from heat.

Per Serving: 212 calories; protein 28.1g; carbohydrates 19.3g; fat 3.9g; cholesterol 64.6mg; sodium 2314.2mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.