Hot and sour soup with roasted chicken (Tom Sab Kai Yang)

50 g. roasted chopped chicken

2 cups chicken stock
1 stalk lemongrass – smashed, chopped 1’’ length

2-3 pieces of sliced galangal
2-3 kaffir lime leaves – roughly torn
2 shallots (roughly crushed)

2-3 small chilies – crushed
¼ cup straw mushroom or oyster mushroom – cut in bite size

1 Tbsp. Sticky rice powder


2 tbsp. fish sauce

1 tsp. sugar

1 tsp. chili powder

1 tsp. sticky rice powder

2 tbsp. tamarind juice

1 tbsp. lime juice

1. Heat the chicken stock over high heat just until boiling

  1. Add lemongrass, galangal, kaffir lime leaves, shallots and chilies. Cook for 2-3


  1. Add chicken and mushroom. Cook until the chicken turns white in color
    4. Add fish sauce, sugar, chili powder, sticky rice powder and tamarind juice

then bring to boil
5. Turn off the heat, then add lime juice before serving