Tom Yum Mui Fan
I love love, absolutely love this spicy and sour Thai tom yum version of mui fan! Even the husband could not get enough of it! The gravy is made with Thai aromatic spices used for clear tom yum soup, thicken to a silky gravy, then served over piping hot fragrant rice. This is one easy recipe that you don't want to pass up on!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 12 prawns (cleaned and vein removed)
- 3-4 bunches of cai xin (cut into 2 inch pieces)
- Handful of sliced button or straw mushrooms
- 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
- 4 servings of cooked rice
- Chopped coriander for garnishing
Instructions
- 1
Chicken marinade
- 2
Add all ingredients except cooking oil together and set aside to marinate while you prepare the other ingredients.
- 3
When ready to cook, heat pan, and add cooking oil.
- 4
Brown chicken on both sides, then remove from pan and set aside.
- 5
Gravy
- 6
In the same pan, toast chilli padi, shallots, garlic, lemongrass, and galangal until lightly browned.
- 7
Add chicken stock and bring to boil, then add lime leaves and coriander root.
- 8
Cover, reduce heat to medium and allow to infuse for 5 minutes.
- 9
Then fish out and discard lemongrass, shallot, garlic, lime leaves, coriander root, and galangal.
- 10
Add musrooms, tomato, cai xin stems, and prawn.
- 11
Allow to cook for a minute.
- 12
Season with fish sauce, sugar, and lime juice.
- 13
Add in cai xin leaves, and give it a quick stir.
- 14
Thicken gravy with corn starch slurry.
- 15
While stirring, pour in beaten egg.
- 16
Remove from heat, and stir in reserved chicken pieces.
- 17
Serve over steamed rice, garnish with coriander.