Tom Yum Soup with Shrimp and Chicken
Tom Yum Soup with shrimp and chicken is a Thai soup prepared by simmering broth with herbs, shrimp, and chicken.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 500 | Grams |
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Chicken Broth (low sodium) | 1 | Liter |
| Lemongrass (cut into 2-inch pieces and smashed) | 2 | Stalk |
| Kaffir Lime Leaves (torn into pieces) | 5 | Count |
| Galangal (sliced) | 50 | Grams |
| Thai Bird Chili (smashed) | 5 | Count |
| Fish Sauce | 4 | Tbsp |
| Lime Juice (freshly squeezed) | 4 | Tbsp |
| Mushrooms (sliced) | 200 | Grams |
| Tomato (quartered) | 2 | Count |
| Coconut Milk (whole milk based) | 200 | Milliliters |
| Cilantro (chopped) | 1 | Bunch |
| Green Onion (chopped) | 3 | Stalk |
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and Thai bird chili to the broth. Simmer for 10 minutes to infuse flavors.
- Add chicken strips to the pot and cook for 5 minutes.
- Add shrimp, mushrooms, and tomatoes to the pot. Cook until shrimp turn pink, about 3-4 minutes.
- Stir in fish sauce, lime juice, and coconut milk. Simmer for another 2 minutes.
- Remove from heat and garnish with chopped cilantro and green onions before serving.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Mortar and PestleFine Mesh Strainer