Tom Yum Soup and Fried Egg Salad (Yum Khai Daw)

Fried Egg Salad (Yum Khai Daw)

4 eggs
1 large tomato, sliced
1 green mango sliced (or cucumber)
1/2 red onion, sliced
1 cup of coriander leaves
3 cloves of garlic, chopped
3 to 5 chillies cut in slices

for the dressing
3 tbs of fish sauce
2 tbs of palm sugar (2 small pieces)
juice of one lime

Put the palm sugar and fish sauce together(or heat up in the microwave and let it disolve). Then add in the chopped garlic, chilies and lime juice.

Fry the eggs with oil (put more oil), while frying use the ladle to put some hot oil over the top of the eggs.
Cut eggs into quarters, place everything in a large plate and pour the dressing over. Mix well. (optional add peanut or pine nut)


Tom Yum Soup

chicken stock - 2 cups (500 ml)
1 Fresh lemongrass
Galangal - a small piece
Kaffir Lime Leaves - 2-3 (cut into sliver)
Nam Prik Pao (Thai roasted chilli paste-I used Measri brand) - 1-2 tsp (depends on how hot your brand of paste is)
3-5 chillies
Fish sauce - 2 tbsp
Lime juice - 1 medium lime
red Onion - 1/4 of a medium onion (sliced)
Sugar - 1/2 tsp
Coriander leaves - 4 tbsp
Boneless chicken breast - 50 gm (chopped)
Straw mushrooms (or regular button mushrooms) - 4 (sliced)
Spring/Green onions - 3 tbsp (sliced thin)
4 Prawns (optional)

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.

Put lemongrass, galangal, fish sauce and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.

Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces.

Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the spring onions and let it simmer for 30 seconds.
(optional add prawns with the spring onions)
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lime juice (sour).