Chicken tom yum soup
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you’ve never tried this hot and sour Thai broth, prepare to be blown away. It’s packed with fragrant lemongrass, chilli, garlic and kaffir lime, and is ready in just 15 minutes.
Ingredients
Vegetable Oil
1 tablespoon(s)
Lemon grass stems
2 individual
Root Ginger
25 g
Garlic
2 clove(s)
Kaffir Lime Leaves
4 leaf/leaves
Chicken stock cube(s)
1 cube(s)
Chilli, green or red
4 individual
Chilli paste
1 tablespoon(s)
Cherry Tomatoes
240 g
Mushrooms
150 g
Chicken breast, skinless, grilled
2 individual, medium
Lime Juice, Fresh
4 tablespoon(s)
Thai Fish Sauce
60 g
Palm sugar (Namtarn Peep)
2 teaspoon(s)
Coriander, fresh
8 sprig(s)
Instructions
1
Heat the oil in a large pan over a medium heat and cook the lemongrass, ginger and garlic for 30 seconds or until fragrant.
2
Add the kaffir lime leaves and stock, increase the heat to medium-high and bring the mixture to the boil. Add the chillies and chilli paste and simmer for 5 minutes until fragrant. Add the tomatoes and mushrooms and simmer for 5 minutes or until tender.
3
Stir in the shredded chicken, lime juice, fish sauce and palm sugar. Stir until the sugar is dissolved, then ladle into bowls and garnished with the coriander leaves. Serve with the lime wedges on the side.
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