Chicken Tom Yum Soup with Fresh Chili and Coriander

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

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Step 1
Prepare the ingredients: Slice the shiitake mushrooms and fresh red chilli thinly. Chop the fresh coriander. Slice the galangal and lemongrass thinly. Cut the chicken breast into bite-sized pieces.
Step 2
In a large pot, heat 1 tablespoon of olive oil per person over medium heat. Add the sliced galangal, lemongrass, and Tom Yum paste. Sauté for 2-3 minutes until fragrant.
Step 3
Pour the chicken stock into the pot. For each stock cube used, combine with 450-500ml of boiling water and stir until dissolved. The total amount of chicken stock should be 300ml per person. Bring to a boil.
Step 4
Add the chicken breast pieces to the boiling broth and reduce the heat to simmer. Cook until the chicken is fully cooked, about 5-7 minutes depending on the size of the pieces.
Step 5
Incorporate the thinly sliced shiitake mushrooms into the soup and simmer for an additional 3 minutes.
Step 6
Stir in the fish sauce dressing to taste, then add the sliced fresh red chilli according to taste. Remove the soup from heat.
Step 7
Just before serving, mix in the chopped fresh coriander. Serve the soup hot.