Chicken Tom Yum Soup
If you're familiar with Tom Yum Soup from Thailand, most version would have seafood added in. However, I grow up with my mum just putting in only chicken in this recipe. It's for those sick days when you need a more heartier meal filled with protein and veggie to recover faster. When you just don't have your appetite, this dish is my go to meal!
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.