Thai lemon chicken soup (tom chude gai ma noun) recipe

Recipe for thai lemon chicken soup (tom chude gai ma noun) in our easy ethnic recipes collection. The thai love sharp flavors, and this popular soup, served throughout the country, satisfies with its delicious lemony tang. Shrimp, fish, or crab can be substituted for the chicken.

Recipe ingredients

• 2, 10 3/4 ounces, cans, about 3 cups chicken broth
• 1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tablespoon grated lemon peel
• 10 ounces boneless, skinless chicken breast halves, cut into 3/4-inch pieces
• 1 cup bite-sized pieces fresh cauliflower, or 1 cup frozen chopped cauliflower, thawed
• 1 tomato, cut into 8 wedges
• 1/2 cup sliced fresh mushrooms, or 1, 3 ounces, can sliced mushrooms, drained (*)
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 1/2 tablespoons lemon juice

(*) If you wish, a 4 ounces can of mushroom stems and pieces, drained, can be used in place of the 3 ounces can of sliced mushrooms.

How to make thai lemon chicken soup (tom chude gai ma noun)

• In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce heat to medium. Cook, uncovered, for 5 minutes, or until broth has a lemon taste.
• Add chicken, cauliflower, tomato, and mushrooms. Cook uncovered for 3 or 4 minutes, or until chicken and cauliflower are tender.
• Add sugar, fish sauce, and lemon juice. Stir well.
• Serve hot over rice, or in individual soup bowls with rice on the side.

Preparation time: 15 to 20 minutes
Cooking time: 10 to 12 minutes
Serves 4

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