Easy Chicken Tom Yum Soup Recipe in 30 minutes
Chicken Tom Yum Soup – The Story
Today’s culinary adventure, we dive into the aromatic world of Thai cuisine and explore the tantalizing flavors of Chicken Tom Yum Soup.
Picture this: It was a chilly evening during the monsoon season here in Malaysia. It has been raining for days and sometimes going to school, you might get stuck in the rain on your way back. Those kindda weather, you’re bound to get sick with a cold and fever. Seeking warmth and comfort, my mum always know what to make me. Sometimes when I’m sick, without me asking, she would whip up a steaming bowl of Chicken Tom Yum Soup and you would eat it with some thai fragrant rice. Heavenly!
With each spoonful, a burst of flavors danced on my palate, taking me on a rollercoaster ride of spicy, sour, and aromatic sensations. That unforgettable experience really takes me back to my childhood. I’ve always personally like requesting from my mum this soup whenever I feel sick as it helps to warm my tummy and just makes me feel better. If people have their chicken noodle soup on a sick day, this is my replacement.
There’s two version to this recipe, either you would want to go for the clear non-spicy version, or you can go spicy, like how my mum use to make it. Let’s learn how to make it together!
The Recipe
Chicken Tom Yum Soup
Ingredients
- 4-5 cup Water
- 500 grams Chicken (cut into cubes – with bones would be nice)
- 2 stick Lemon Grass
- 2 inch Galangal (cut into thin slices)
- 3-4 leaves Kaffir Lime Leaves (remove middle stem of the leave, can make the soup a bit bitter)
- 2 roots Coriander (optional – but still nice to have)
- 1/2 cube Chicken Stock
- 2-3 tbsp Fish Sauce
- 3 tbsp Tom Yum Paste
- Salt (add to taste)
- 1/2 Holland Onion (slice thinly)
- 1 Tomato (cut into 4 wedges)
- 3-4 stick Baby Corn (optional to slice smaller)
- 1/2 stick Carrot (cut into cube)
- 1 cup Mushroom (optional)
- 4 pieces Birdseye Chili
- 1 tbsp Lime Juice
- 1 tbsp Oil
- Sugar (add to flavour)
- MSG (optional – add to flavour)
Instructions
- Take a big pot and add the oil. Stir fry the onion until fragrant.
- Pour the water inside. Put in Galangal, Corriander Roots and Lemon Grass. Bring to boil for about 5 minutes.
- Add in chicken stock cube, tom yum paste, fish sauce and stir until combine.
- Add in your chicken cubes and carrot. Simmer in low medium heat for about 10minutes.
- Add salt, sugar and MSG to flavour.
- Add the rest of your vegetables and chili. Simmer for another 5-10minutes.
- Before you turn off your flames, pour in your lime juice and sprinkle in some coriander leave to make it more fragrant.
Tips
- There is a tip to easily squeeze the lime juice out by my mom. You have to press and roll it first before cutting it in 2 and squeezing it to get the juice. Yields more result! Give it a try.
- Our family like to use Mae Pranom Tom Yum Paste. Gives you a nice kick to it.
- You can use any vegetables that you like – just make sure you don’t over do it. 3-4 types is just fine and the ratio 2:1:1. Which is soup, chicken and vegetable.
- Sometimes my mom adds a dash of coconut milk to give it more richness.
- If you are just making it for yourself or 2 people, you can halve all the ingredients above.
Conclusion
This gem of recipe may seems a bit daunting at first for you to make with so many ingredients that requires us to buy but I assure, you can follow through more recipe below to see what other ways you can use your ingredients in.
