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Tom Yum Mui Fan
Delishar
Print Recipe
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Servings
4
Ingredients
Chicken marinade
250
g
chicken breast
sliced
1
tsp
sesame oil
white pepper to taste
2
tsp
light soy sauce
1
tsp
corn flour
1
tbsp
cooking oil
Prawn & vegetable
12
prawns
cleaned and vein removed
3-4
bunches of cai xin
cut into 2 inch pieces
Handful of sliced button or straw mushrooms
Gravy
600
ml
chicken broth
4
lime leaves
crushed
5
slices
of galangal
3
shallot
5
cloves
garlic
2
lemongrass
bruised and cut into 2 inch pieces
1-2
coriander root
Juice of 1 lime or to taste
2
chilli padi
smashed
1-2
tbsp
fish sauce or to taste
1
tsp
sugar
1
egg
lightly beaten
1 to
mato
cut into wedges
Corn starch slurry
Assembly
4
servings of cooked rice
Chopped coriander for garnishing
Instructions
Chicken marinade
Add all ingredients except cooking oil together and set aside to marinate while you prepare the other ingredients.
When ready to cook, heat pan, and add cooking oil.
Brown chicken on both sides, then remove from pan and set aside.
Gravy
In the same pan, toast chilli padi, shallots, garlic, lemongrass, and galangal until lightly browned.
Add chicken stock and bring to boil, then add lime leaves and coriander root.
Cover, reduce heat to medium and allow to infuse for 5 minutes.
Then fish out and discard lemongrass, shallot, garlic, lime leaves, coriander root, and galangal.
Add musrooms, tomato, cai xin stems, and prawn.
Allow to cook for a minute.
Season with fish sauce, sugar, and lime juice.
Add in cai xin leaves, and give it a quick stir.
Thicken gravy with corn starch slurry.
While stirring, pour in beaten egg.
Remove from heat, and stir in reserved chicken pieces.
Serve over steamed rice, garnish with coriander.
Notes
Make it child-friendly by omitting the chilli padi.