Tom Yum - Thai Soup
Classic Thai hot-and-sour soup with lemongrass, galangal, kaffir lime leaves and roasted red chili paste. Cooking tip: if preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste, then add shrimp or tofu along with the mushrooms and simmer 1 to 2 minutes.
🍳 Cook: 30 min
Ingredients
| 3 cups | 720 ml | chicken broth |
| 1/3 cup | 80 ml | fresh lime juice |
| 2-3 tbsp | 30–45 ml | fish sauce |
| 2 tbsp | 30 ml | sugar |
| 3 stalks | fresh lemongrass, trimmed to bottom 2-3 inches | |
| 1 inch piece | fresh galangal root, sliced | |
| 2 | kaffir lime leaves, optional | |
| 2 tbsp | 30 ml | roasted red chili paste |
| 1 lb | 455 g | boneless skinless chicken breasts, cubed |
| 1 can | canned straw mushrooms, drained | |
| 1/2 | small onion, thinly sliced | |
| 2 | Thai chilies, chopped | |
| 1 | small tomato, diced | |
| — | chopped fresh cilantro, optional |
Instructions
- Bring the broth, lime juice, fish sauce, sugar, lemongrass, galangal and lime leaves to a boil in a large saucepan. Reduce heat to low and simmer 15 minutes.
- Stir in the chili paste until well blended. Add the chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in the tomato. Remove the lemongrass, galangal and lime leaves before serving.
- To serve, ladle into soup bowls and garnish with cilantro, if desired.