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

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.