Thai food recipe chicken tom yum soup

Chicken Tom Yum Soup

This creamy chicken tom yum soup I learned to make from my mom, so I can say this is my mom’s recipe. I promise you can make it as good as, if not better than, the ones in restaurants.

Ingredients

1,000 g of chicken leg quarters
1,600 ml water
Chicken flavor stock cube
Birdseye chillies as much as to your liking
1 stalk of lemongrass
1 large galangal
3 large cloves garlic
8-10 shallot
4 kaffir lime leaves
2 coriander roots
3 small size tomato
a handful of coriander
a handful of spring onion
a handful of culantro
1 tsp of salt
1/2 tsp of sugar
3 tbsp of fish sauce
1 tbsp of lime juice
1 tbsp of Tamarind concentrated
180 ml of evaporated milk
2 tbsp of Thai chili paste (nam prik pao)
400g of straw mushrooms
5-7 dried chillies (optional)

Prepare

lemongrass, bruised and cut into thirds longways
5cm (2 inch) pieces of galangal, sliced
Chicken leg quarter, cut into pieces
Shallot and garlic, peel and smashed
Coriander root and birdseye chillies, wash and smashed
Tomato and straw mushrooms, halved
Coriander, spring onion and cilantro cut into 2” long
Kaffir lime leaves, tear the rib from the leaves and crush the leaves a little.
Dried chillies, roasted.

PREP TIME : 10minutes

COOKING TIME : 50minutes

YIELD : 5 people

directions

Place 1600 ml of water in a large pot over high heat and bring to a boil. Then add the galangal, lemongrass, garlic, shallot, coriander root and a chicken flavored stock cube and stir until the stock cube dissolves and simmer for 2-3 minutes until the flavors infuse..
Then add chicken and use a ladle to press lightly to cover the chicken with water and simmer for 30-40 minutes or until the chicken is tender over medium high heat.
Now add salt, sugar, fish sauce and concentrated tamarind and stir to combine then add the straw mushroom and simmer for 5-10 minutes or until the straw mushrooms are well cooked.
Then add Thai chili paste ( Nam Prik Pao),birdseye chili, evaporated milk and stir to combine. Then add spring onion, coriander, culanto, Kaffir lime leaves, tomato and roasted dried chili. Now turn the heat off and add lime juice then stir to combine and serve.

Chicken Tom Yum Soup

This creamy chicken tom yum soup I learned to make from my mom, so I can say this is my mom’s recipe. I promise you can make it as good as, if not better than, the ones in restaurants.

Ingredients

1,000 g of chicken leg quarters

1,600 ml water

Chicken flavor stock cube

Birdseye chillies as much as to your liking

1 stalk of lemongrass

1 large galangal

3 large cloves garlic

8-10 shallot

4 kaffir lime leaves

2 coriander roots

3 small size tomato

a handful of coriander

a handful of spring onion

a handful of culantro

1 tsp of salt

1/2 tsp of sugar

3 tbsp of fish sauce

1 tbsp of lime juice

1 tbsp of Tamarind concentrated

180 ml of evaporated milk

2 tbsp of Thai chili paste (nam prik pao)

400g of straw mushrooms

5-7 dried chillies (optional)

Prepare

lemongrass, bruised and cut into thirds longways

5cm (2 inch) pieces of galangal, sliced

Chicken leg quarter, cut into pieces

Shallot and garlic, peel and smashed

Coriander root and birdseye chillies, wash and smashed

Tomato and straw mushrooms, halved

Coriander, spring onion and cilantro cut into 2” long

Kaffir lime leaves, tear the rib from the leaves and crush the leaves a little.

Dried chillies, roasted.

PREP TIME : 10minutes

COOKING TIME : 50minutes

YIELD : 5 people

directions

Place 1600 ml of water in a large pot over high heat and bring to a boil. Then add the galangal, lemongrass, garlic, shallot, coriander root and a chicken flavored stock cube and stir until the stock cube dissolves and simmer for 2-3 minutes until the flavors infuse..

Then add chicken and use a ladle to press lightly to cover the chicken with water and simmer for 30-40 minutes or until the chicken is tender over medium high heat.

Now add salt, sugar, fish sauce and concentrated tamarind and stir to combine then add the straw mushroom and simmer for 5-10 minutes or until the straw mushrooms are well cooked.

Then add Thai chili paste ( Nam Prik Pao),birdseye chili, evaporated milk and stir to combine. Then add spring onion, coriander, culanto, Kaffir lime leaves, tomato and roasted dried chili. Now turn the heat off and add lime juice then stir to combine and serve.

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