Chicken Tom Yum Soup Recipe

Nguyên liệu

• 1 quart chicken broth
• 3–4 stalks of fresh lemongrass
• 8 thin slices of fresh galangal, don’t have to peel it
• 6 fresh kaffir lime leaves, torn into large pieces
• 2–5 fresh Thai chilies, depending on heat tolerance (remove stem and smash slightly with the back of a chef’s knife, or in a mortar and pestle)
• 1 small white onion thinly sliced
• 2 cups of your favorite mushrooms, thinly sliced (typically oyster mushrooms are used in Thailand, but I usually can’t find them, so use whatever mushroom you enjoy as long as it’s not shiitake since that can take away from the flavor of the soup)
• 2–3 small tomatoes cut into wedges
• 1 lb. chicken thighs or breasts, cut into thinly sliced pieces
• 3–4 Tbsp. of Thai roasted chili paste, to taste (optional, it’s usually not added to Chicken Tom Yum since there is shrimp paste in it, but I like it, so I add it, do what you want!)
• 1–2 Tbsp. of tamarind paste, to taste
• Juice from 2–3 limes, to taste
• 2–3 tbsp fish sauce, to taste
• 1 tbsp brown sugar, to taste
• a handful of coarsely chopped cilantro leaves

Cách làm

1. 1

   Cut off the bottom tip of the 3-4 stalks of lemongrass, and throw out the loose outer layer. (Check out this post to learn more about lemongrass and how to cut it.)

2. 2

   Cut the stalks into 1-inch sections at a diagonal up to the greener end, so you can see the inner core. Smash each piece lightly in your mortar and pestle or with the side of a Chef’s knife. This lets the fragrant smell seep into your kitchen (a smell that always reminds me of Fruit Loops!).

3. 3

   You don’t need to peel the galangal. Slice it into the width of a quarter until you have 8 pieces of galangal.

4. 4

   Tear the the 6 kaffir lime leaves into large pieces to help release their citursy flavors.

5. 5

   Lightly smash the 2-5 fresh Thai chilies in a mortar and pestle or with the side of Chef’s knife to help release the juices so they can steep in the pot when you add them in.

6. 6

   Place lemongrass, galangal, kaffir lime leaves, Thai chilies and chicken broth in a pot. Bring to a boil, then reduce heat to simmer for 15 minutes until an amazing citrusy fragrance permeates your house!

7. 7

   Add the 1 lb thinly sliced chicken, 1 small onion thinly sliced and 2 cups of your favorite mushrooms. Simmer around 15 minutes until chicken is cooked through, mushrooms are tender and cooked and the onion is softened.

8. 8

   Stir in the 2-3 small tomatoes cut into wedges. Turn off the heat. The residual heat will finish cooking it.

9. 9

   Stir in 3-4 tbsp. of roasted chili paste (if using), 1-2 tbsp. tamarind paste, lime juice from 2-3 limes, 2-3 tbsp. of fish sauce, and 1 tbsp. brown sugar.

10. 10

    Make sure the roasted chili paste and sugar has dissolved and then taste and adjust for the perfect balance of sour, spicy, and savory flavors.

11. 11

    Garnish each serving with a sprinkle of coarsely chopped fresh cilantro and serve with jasmine rice. Enjoy!