Back to 4 servings 1 quart chicken broth 3 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 fresh Thai chilies, remove stem and smash slightly with the back of a chef’s knife, or in a mortar and pestle, depending on heat tolerance 1 small white onion thinly sliced 2 cup your favorite mushrooms, 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 t 2 small tomatoes cut into wedges 1 lb chicken thighs or breasts, cut into thinly sliced pieces 3 tbsp Thai roasted chili paste, 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!, to taste 1 tbsp tamarind paste, to taste Juice from 2–3 limes, to taste 2 tbsp fish sauce, to taste 1 tbsp brown sugar, to taste a handful of coarsely chopped cilantro leaves
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cut off the bottom tip of the 3-4 stalks of lemongrass, and throw out the loose outer layer.2 Step 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.3 Step 3: Slice the galangal into the width of a quarter until you have 8 pieces of galangal.4 Step 4: Tear the 6 kaffir lime leaves into large pieces to help release their citrusy flavors.5 Step 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 Step 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 Step 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 Step 8: Stir in the 2-3 small tomatoes cut into wedges. Turn off the heat. The residual heat will finish cooking it.9 Step 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 Step 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 Step 11: Garnish each serving with a sprinkle of coarsely chopped fresh cilantro and serve with jasmine rice.getsaucepan.com/r/e19e2a51-6abb-4210-9ddb-31be980a74b8 · Original: https://thai-foodie.com/thaifood/chicken-tom-yum-soup-recipe/
