Instead of the Tom Yam Shrimps, sometimes I would just make Tom Yam Chicken. With the availability of Tom Yam paste in most Asian stores, this dish is easy to whip up. A fast, easy and delicious dinner just a few minutes away from the pan to the table. I love the sour gravy to eat with my rice. You can also add tomatoes and fresh mushroom for more vegetable choice. I omitted the bird-eye chili (Thai's chili) here in consideration for my girls. Before that, I would dump lots of bird-eye chilies for the spicy and sour taste. Come to think of it, I haven't really cooked a REAL spicy dish after my girls were born except those came in ready premix packets. Did you change the way you cook after your kid is born? I, for one would not cook a separate dish for them, they have to learn to eat what we eat, but I did compromise by not making it too spicy by not adding extra chili.
- 1 skinless and boneless chicken breast, sliced
- 1/2 red bell pepper, cubed
- 1/2 red onion, sliced
- 1 small carrot, sliced
- 1 lemon grass, sliced
- A small bunch of cilantro, washed and cut
- 2 Tbsp. of Tom Yam paste (I used Lee brand)
- Lime juice to taste
- A little sugar
- Fish sauce/ salt
- Water to cover
1. In a saucepan, add in a little oil, stir-fry lemon grass and red onion until fragrant. Add in chicken and bell pepper, stir-fry until half cooked, add in water to cover.
2. When boiling, add in tom yam paste, lime juice and sugar. Let it simmer for 10 minutes and season to taste with fish sauce or salt.