Prairie Thai: Tom Yum Guy Soup

I miss quite a few things about city living, but the big one is food, Thai food to be specific.

Sa Wa Dee in Missoula used to get roughly 20 percent of every paycheck. I can't get enough of the stuff.

Out here, on the prairie, where your choices are beef and fries or fries and beef, I go through serious sour, sweet, spicy withdrawls.

So, whenever Jacob or I make a run to Missoula, we stop at the Good Food Store for three ingredients (for lots of other things too, but these are always on the list): Galangal, lemongrass and lime leaves.

From there, I can almost pretend on Saturday nights that we're sitting in a dark back booth at the Dizzle. The only thing missing is the company of our good friends and fellow Thai fanatics and Tao, the owner's daughter, who still knows just how spicy to order my basil chicken and how old our baby is.

I've played and played with this recipe to get it close to Sa Wa Dee's, but I'm still a ways out. Nevertheless, it's salty and spicy and sour and yummy.


Recipe adapted from this site.

2 chicken breasts
3 dried Chillies
4 Garlic Cloves
Two stalks Lemon Grass, cut two-inch pieces
1 good-sized Galagal root, cut into 1-inch pieces
4 Lime Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
Handful Mushrooms
6 cups water or chicken broth


1. Put water or broth in a saucepan and bring to the boil.
2. Add lemongrass, galagal and lime leaves
3. Pound the garlic and bird chillies and add.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms into half and add to the soup.
6. Add the fish sauce, salt and lime juice into the soup and cook for an additional 30 seconds.

Serve over Jasmine rice and top generously with cilantro and chopped green onions.