Chicken soup with young tamarind leaves, or Tom kai bai makram


This spicy and sour soup is a specialty from North-Eastern Thailand (Isan), and includes very characteristic ingredients from this region: lots of chilies of course but also tree leaves, shallots, lemongrass and galangal. Give it a try at home or come and cook it with us, you'll enjoy an excellent meal !

Serves 4

1,5 l vegetable stock or chicken stock

1 pinch salt

60 g galangal, cut lengthwise in 4 large slices

2 lemongrass stalks

4 shallots

2 kaffir lime leaves

1,5 tablespoon fish sauce

1 tablespoon light soy sauce

1 teaspoon sugar

400 g chicken, finely sliced

1 tablespoon dried red chilies, lightly roasted

4 cherry tomatoes, cut in half