Thai Lemongrass Soup Recipe (Tom Yum Without Coconut Milk)

Ingredients

• 4 stalks lemongrass (sliced diagonally into 2–3 inch piece)
• 2 kaffir lime leaves (stems removed)
• 10 g galangal (sliced)
• 45 g tom yum paste (see notes)
• 15 g Thai chili paste (see notes)
• 1/2 onion (sliced)
• 3 g salt
• 5 g rosdee seasoning powder (see notes)
• 500 ml water
• 1 large tomato (sliced)
• 200 g chicken (thinly sliced)
• 10 g cilantro (chopped)

Steps

1. 1

   Place a pot over medium heat and add water, kaffir lime leaves, lemongrass, galangal, seasoning powder, salt, tom yum paste, Thai chili paste, and sliced onion. Bring to a boil.

2. 2

   Once boiling, add sliced tomatoes and chicken. Let the soup simmer over medium heat until the chicken is cooked. Remove from heat and garnish with coriander. Serve immediately and enjoy.