Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the chicken stock in a large pot with the Tom-Yum Paste. | 2. Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through. | 3. Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma. | 4. Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic. | 5. Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes. | 6. Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook. | 7. You can cook the chicken till its very tender and almost falls off the bone if you like -- | 8. Once ready serve hot, in a bowl with another bowl of rice. | 9. *** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	10	cups		864.0	84.72	60.48	28.8
chicken meat	1		uncooked cut	-	-	-	-
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
lemongrass	1 -2		cut bruised	-	-	-	-
lime leaf	4 -5			-	-	-	-
tom yum paste	2	tablespoons		-	-	-	-
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
chili flake	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.