Chicken Tom Yum Soup with Fresh Chili and Coriander

Tom Yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.

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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
1.0 min
Bring another saucepan of salted water to the boil. Add the chicken and continue to boil until the chicken is firm and cooked through. (10-15mins)
2.0 min
Finely chop the white parts of the lemongrass.
3.0 min
Finely chop the galangal and the coriander.
6.0 min
Finely slice the red chili and thickly slice the mushrooms.
8.0 min
Heat the oil in a large saucepan.
9.0 min
Add the lemongrass, lime leaves and galangal and cook until fragrant (approximately 1 minute).
10.0 min
Add the tom yum paste.
10.5 min
Gradually add in the stock, stirring continuously until the tom yum paste is well combined.
11.5 min
Add in the fish sauce dressing and mushrooms.
13.0 min
When the chicken is cooked, remove from the boiling water and place on a chopping board.
14.0 min
Shred the chicken into pieces with a fork.
15.0 min
Add the chicken to the tom yum soup.
16.0 min
Stir through the coriander.
17.0 min
Distribute the soup among serving bowls and garnish with the red chilis to serve.