Tom Yum Soup Recipe

I forgot where I got this recipe from but I’ve made it at least 3 times in the past year. So refreshing!

I love the taste of coconut milk so I added it into this recipe. Feel free to leave it out if you don’t like it. Also, I tend to eat all the mushrooms first so I put in an extra can just for my own pleasure. :)

Also, if you can’t find lime leaves… just forget about it. I never was able to find them despite the slew of Asian markets in my neighborhood and the soup turned out just fine without it.

Tom Yum Soup!

– 12 oz (375g) boneless skinless chicken breasts, cut into thin strips
– 3 cups chicken broth or water
– 2stalks of lemongrass, white part only, cut into 1″ pieces
– 6 crushed cloves of garlic
– 3 tablespoons of coarsely chopped shallots
– 1 inch piece fresh galangal (thai type of ginger root), thinly sliced
– 2 firm tomatoes, cut into 8 wedges
– 1 can of straw mushrooms
– some whole chilies to drop in the broth or some chili pepper to taste
– 2 to 3 tablespoons of thai fish sauce (to taste)
– 5 kaffir lime leaves, coarsely torn (if no leaves, thats okay too.. or just add lemon or regular lime leaves)
– 2 tablespoons of lime juice
– some cilantro to sprinkle on top at the end
– a few tablespoons from a small can of coconut milk (optional)

If you’re trying to find lemongrass and galangal at the store, this is what they look like:

Cut everything up!

Combine lemongrass, garlic, shallots and galangal with the water/chicken stock.

Bring to a boil. Then add tomatoes, mushrooms, chilies, lime leaves, and fish sauce to taste. Add a few tablespoons of the coconut milk if desired. Add chicken.

Simmer gently on medium…Cook until tomatoes are soft and the chicken is opaque throughout
(maybe 5 min or so)

Remove from heat and stir in the lime juice.

– lemongrass, lime leaves, and galangal (push aside when eating)

If you do end up using the coconut milk, and need to use up the rest of it somehow, try this recipe: coconut milk shake! I added vanilla ice cream to mine :)


♥ E&I