Tom Yam recipe

There are many versions of Tom Yam.  To my opinion this recipe from my Mum's recipe book is the most authentic because this  is also  how  Mama Rahmah of Yala, Thailand makes her Tom Yam.

Tom Yam

A quarter of a chicken, cut in small pieces
3 cloves of garlic
4 lemongrass (bruised)
4-5 cups of water
1 big onion
3-4 kaffir lime leaves
2 small tomatoes (quartered)
1 small carrrot (cut)
3 thai chili (bruised)
Juice of 1 lime
salt
coriander leaves

Put chicken, crushed garlic and braised lemongrass into a pot. Fill with water. Put on the stove.  The secret of making Tom Yam is not to stir the soup before it boils. Just leave the pot to bring to its boil.

When it boils,  put in the sliced onion, kaffir leaves, tomatoes, carrot, and crushed chilies.  Wait for it to boil again.  Now you can stir. When chicken is cooked, season with salt.  When soup is ready, switch off the fire, add the lime juice and throw in the coriander leaves.

You can add in mushrooms, cauliflower and celery if you like.  You can use seafood or meat  instead of chicken.  Or all together.