Serves: 2
Prep Time: 30 mins
Cook Time: 20 mins
INGREDIENTS
- 1½ liters of water
- 4 stalks of lemongrass, pounded and slice into 1 inch strips
- 1 inch chunk of galangal, sliced
- 5 kaffir lime leaves, tear the side of the leaves
- 5 Thai chilies, stem removed, de-seeded
- 6 cloves of garlic, lightly pounded
- 300g chicken meat, sliced (use your choice of meat)
- 150g of mushrooms
- 1 roma tomatoes
- 1 white onion (medium sized)
- 1 tsp of sugar
- 3 or more tbsp of fish sauce (depending on your taste)
- 2 tbsp of lime juice (1 lime)
DIRECTIONS
- Put water in a pot to boil.
- Add in lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. Close the lid so it boil and release all the herb flavors quicker.
- Boil your soup with all the herbs in it for about 10 minutes, toss in chicken and turn the fire to low.
- Then add mushrooms, tomatoes and white onions to the tom yum soup.
- Boil the soup for about 5 minutes or until mushrooms and onions are soft.
- Next, add about 3 tablespoons of fish sauce first, and 1 teaspoons of sugar. You may need more of each, but start with that.
- Turn heat off, add 1 tbsp of lime juice (depending on how sour you like it, add more if you like it really sour).
- Test taste the soup and adjust to your liking. You might need to add more fish sauce, sugar, or lime juice.
- Serve with rice or noodles. Enjoy.
Information from: http://www.eatingthaifood.com/2014/08/tom-yum-soup-recipe/
Labels: asian, chicken, recipes, soup, thai
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