
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.
Nutrition Per Portion
- 378 Calories |
- 8.2g Carbohydrates |
- 21g Fat |
- 1.7g Fibre |
- 32g Protein |
- 2.2g Sugar
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Shiitake Mushrooms
-
Fish Sauce Dressing
-
Fresh Red Chilli
-
Chicken Stock
-
Fresh Coriander
-
Chicken Breast
-
Tom Yum Paste
-
Lime Leaves
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Galangal
-
Lemongrass
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Olive Oil
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0.0 min
Bring a saucepan of water to the boil. Add the stock and stir until dissolved.
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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)
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2.0 min
Finely chop the white parts of the lemongrass.
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3.0 min
Finely chop the galangal and the coriander.
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6.0 min
Finely slice the red chili and thickly slice the mushrooms.
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8.0 min
Heat the oil in a large saucepan.
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9.0 min
Add the lemongrass, lime leaves and galangal and cook until fragrant (approximately 1 minute).
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10.0 min
Add the tom yum paste.
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10.5 min
Gradually add in the stock, stirring continuously until the tom yum paste is well combined.
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11.5 min
Add in the fish sauce dressing and mushrooms.
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13.0 min
When the chicken is cooked, remove from the boiling water and place on a chopping board.
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14.0 min
Shred the chicken into pieces with a fork.
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15.0 min
Add the chicken to the tom yum soup.
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16.0 min
Stir through the parsley.
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17.0 min
Distribute the soup among serving bowls and garnish with the red chilis to serve.
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Ingredients
Shiitake Mushrooms , thinly sliced
Fish Sauce Dressing
Fresh Red Chilli , thinly sliced
Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.
Fresh Coriander , chopped
Chicken Breast
Tom Yum Paste
Lime Leaves
Galangal , sliced
Lemongrass , thinly sliced
Olive Oil