tom yum teen gai

How To Make tom yum teen gai

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  Step 1
  Place the cleaned and rinsed chicken feet in a pot and add water to cover by about 2 inches. Pound the bundle of lemongrass with a pestle or the flat side of a meat tenderizer, tie the bundle into an overhand knot, add to the pot. Add the garlic, shallots, and lime leaves to the pot. Bring to a boil then reduce the heat to a low boil. The Tom part of the name is the boiling process, as this soup is on a low boil the entire time while cooking. Let the feet cook for about 20-30 minutes.
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  Step 2
  While the feet are cooking, add the chilies to a mortar and pound them to get them all crushed, not looking for a paste, just well crushed.
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  Step 3
  This will give you the idea on how many chilies to use.
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  Step 4
  When the feet are good and tender, add the tomatoes, mushrooms (white crab were used in this), chilies from the mortar, and squeeze in the juice from about 5 limes (squeeze into a cupped hand, juice will go into the soup, seeds stay in your hand). Pot is still on a low boil.
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  Step 5
  Stir in a spoon of sugar and a couple of splashes of fish sauce. Still boiling.
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  Step 6
  Taste and adjust salt, fish sauce, lime juice, and MSG if using, to your liking. Continue to gently boil the soup and taste again about 10 minutes later and adjust as needed. Goal is sour but with the distinct spiciness from the chilies. (Here it is finally turned off and a serving bowl ladled out.)
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  Step 7
  Ladle into a serving bowl and serve family style just letting people spoon out what they want.
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