Chicken Tom Yum Soup with Fresh Chili and Coriander
- 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.
Follow the recipe steps below or or View in App
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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.
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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.
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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.
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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.
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Step 5
Incorporate the thinly sliced shiitake mushrooms into the soup and simmer for an additional 3 minutes.
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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.
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Step 7
Just before serving, mix in the chopped fresh coriander. Serve the soup hot.
Pantry Ingredients
Reviews
Aleya Al Hammadi
I liked it however I could not finish it because it was very spicy and that is a personal issue.