Plated meal

Chicken Tom Yum Soup with Fresh Chili and Coriander

  • Paleo
  • Spicy
  • Asian
  • Low Calorie
  • Low Carb
  • Meat
  • Thai
  • Chicken

Tom Yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Bring another saucepan of salted water to the boil. Add the chicken and continue to boil until the chicken is firm and cooked through. (10-15mins)

  • 2.0 min

    Finely chop the white parts of the lemongrass.

  • 3.0 min

    Finely chop the galangal and the coriander.

  • 6.0 min

    Finely slice the red chili and thickly slice the mushrooms.

  • 8.0 min

    Heat the oil in a large saucepan.

  • 9.0 min

    Add the lemongrass, lime leaves and galangal and cook until fragrant (approximately 1 minute).

  • 10.0 min

    Add the tom yum paste.

  • 10.5 min

    Gradually add in the stock, stirring continuously until the tom yum paste is well combined.

  • 11.5 min

    Add in the fish sauce dressing and mushrooms.

  • 13.0 min

    When the chicken is cooked, remove from the boiling water and place on a chopping board.

  • 14.0 min

    Shred the chicken into pieces with a fork.

  • 15.0 min

    Add the chicken to the tom yum soup.

  • 16.0 min

    Stir through the coriander.

  • 17.0 min

    Distribute the soup among serving bowls and garnish with the red chilis to serve.

  • Ingredients

    Shiitake Mushrooms

    thinly sliced

    Fish Sauce Dressing

    Fresh Red Chilli

    thinly sliced Use according to taste

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 300ml per person

    Fresh Coriander


    Chicken Breast

    Tom Yum Paste

    Lime Leaves




    thinly sliced

    Olive Oil

    1 tablespoon per person

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