Chicken Tom Yum Soup with Fresh Chili and Coriander

Name: Chicken Tom Yum Soup
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 40.00 Grams Shiitake Mushrooms; 15.00 Millilitres Fish Sauce Dressing; 1.00 Whole Fresh Red Chilli; 300.00 Millilitres Chicken Stock; 5.00 Grams Fresh Coriander; 130.00 Grams Chicken Breast; 15.00 Grams Tom Yum Paste; 1.00 Whole Lime Leaves; 10.00 Grams Galangal; 1.00 Whole Lemongrass; 1.00 Tablespoons Olive Oil

Paleo
Spicy
Asian
Low Calorie
Low Carb
Meat
Thai
Chicken

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

Recipe Creator

JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 378
Carbs 8.3g
Fat 21g
Fibre 1.7g
Protein 32g
Sugar 2.2g

Recipe Steps

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step 1

Prepare the ingredients: Slice the shiitake mushrooms and fresh red chilli thinly. Chop the fresh coriander. Slice the galangal and lemongrass thinly. Cut the chicken breast into bite-sized pieces.
step 2

In a large pot, heat 1 tablespoon of olive oil per person over medium heat. Add the sliced galangal, lemongrass, and Tom Yum paste. Sauté for 2-3 minutes until fragrant.
step 3

Pour the chicken stock into the pot. For each stock cube used, combine with 450-500ml of boiling water and stir until dissolved. The total amount of chicken stock should be 300ml per person. Bring to a boil.
step 4

Add the chicken breast pieces to the boiling broth and reduce the heat to simmer. Cook until the chicken is fully cooked, about 5-7 minutes depending on the size of the pieces.
step 5

Incorporate the thinly sliced shiitake mushrooms into the soup and simmer for an additional 3 minutes.
step 6

Stir in the fish sauce dressing to taste, then add the sliced fresh red chilli according to taste. Remove the soup from heat.
step 7

Just before serving, mix in the chopped fresh coriander. Serve the soup hot.