Thai Chicken Noodle Soup (Tom Yum Gai)

Ingredients

• 6 cups Chicken Broth
• 1 pound Chicken Breast
• 8 ounces Rice Noodles
• 2 stalks Lemongrass
• 2 slices Galangal (Thai Ginger)
• 4 leaves Kaffir Lime Leaves
• 1 cup Mushrooms
• 1 cup Cherry Tomatoes
• 2 tablespoons Fish Sauce
• 3 tablespoons Lime Juice
• 1 teaspoon Chili Paste
• 0.25 cup Cilantro

Instructions

1. 1Pour the 6 cups of chicken broth into a large heavy-bottomed pot. Add the 1 pound of chicken breast, 2 stalks of lemongrass (bruise them first by hitting with the back of a knife), and 2 slices of galangal (Thai ginger). Bring the broth to a rolling boil over high heat, about 450°F (230°C).
2. 2Reduce the heat to medium-low, about 300°F (150°C), cover the pot, and let it simmer for 20 minutes, or until the chicken breast is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Carefully remove the 1 pound of chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
3. 3Strain the broth through a fine-mesh sieve into a clean bowl or another pot, discarding the lemongrass, galangal, and kaffir lime leaves. Return the strained broth to the large heavy-bottomed pot. Add the 1 cup of mushrooms and 1 cup of cherry tomatoes to the pot.
4. 4Bring the broth back to a simmer over medium heat, about 325°F (160°C), and cook for 5 minutes, or until the mushrooms are tender and the tomatoes have slightly softened.
5. 5Add the 8 ounces of rice noodles to the simmering broth. Cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Stir occasionally to prevent them from sticking together.
6. 6Stir in the 2 tablespoons of fish sauce, 3 tablespoons of lime juice, and 1 teaspoon of chili paste. Taste the broth and add more fish sauce or lime juice if desired.
7. 7Add the shredded chicken back into the pot with the soup. Stir gently to combine and allow the chicken to heat through for 1-2 minutes.
8. 8Ladle the Thai Chicken Noodle Soup into bowls. Garnish generously with the 0.25 cup of cilantro and serve immediately.

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