Tom Yum Kai

Tom Yum Kai

-serves 4

1 lb. Chicken Thigh

2 tablespoons Green Curry Paste (see recipe)

2 lemon grass stalks

1 qt Chicken Stock

2 tbls. Fish sauce

1 1/2 cups water

12 small dried Shiitaki mushroom caps

1 cup fresh peas

½ lb. lo mein noodles uncooked

1 red chili pepper diced

½ teaspoon Fresh grated ginger

1/2 teaspoon fresh lime juice

For garnish:

2 scallions diced

3 stalks cilantro diced

Sauté chicken thighs in approx. 1 ½ tbls. Extra Virgin olive oil. When chicken is browned,  add 1 tbls. Green curry paste. Toss until coated, then simmer on low heat for 2-3 min. Add 1 qt. chicken stock in large stock pot, then bring to a slow boil over med. high heat. Add 1 tbs. of remaining Green curry paste, 2 tbls. Fish sauce, fresh lime juice and 1 ½ cup of water.  Continue to simmer over medium high heat. Dicing only the white stalks of the lemon grass, add those as well along with fresh ginger, red chili, shiitake mushrooms and fresh peas. Simmer 5 min. Add lo mein noodles and simmer until they are cooked al dente.

Serve and garnish with diced scallions and fresh cilantro.

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