Tom Yum Soup

This is my version of Tom Yum Soup, one of the most popular dishes of Thailand’s cuisine. Spicy, sour and made with ingredients that you can easily find in Asian store! Aside from being the most famous of all Thai soups, tom yum offers many health benefits due to its potent combination of herbs and spices. It said to have both immune-boosting and anti-inflammatory properties.

I am sharing this delicious tom yum soup I made. It was my favorite Thai food or dish especially my husband! I hope it inspires you to experiment Thai cuisine at home! Life can be much more delicious when we overcome fear and step out of our comfort zone!

Tom Yum, or tom yam, is a hot and sour soup, prepared with fragrant spices. It is usually cooked with shrimp, chicken, and occasionally pork. Tom yum means a boiled broth that combines sweet, spicy, and tangy into one dish. Common ingredients are lemongrass, galangal, kaffir lime leaves, lime juice, chili pepper, fresh tomatoes, mushrooms, eggplant, coconut milk and fish sauce. Serve with white or jasmine rice for a complete meal.

Prep Time: 20 min     Cook Time: 15 mins       Total Time: 35 mins

Ingredients:

500 grams chicken breast (slice in cubes) 3 sticks lemongrass (slice in 3 cuts)

1/2 cup of kaffir lime leaves

1 galangal (slice into 4 or 5 rounds)

8 pcs red and green chili(you can adjust the amount of chili if you don't like too much spicy)

1 fresh big tomato

3 pcs eggplant(you can use also mushroom)

3 tbsp lime juice

3 tbsp fish sauce

salt (to taste)

1 cup water

2 cans coconut milk

tom yum paste (optional)

Instructions:

1. Place a cup of water into a deep cooking pot and bring to a boil.

2. Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Add kaffir lime leaves, chile, galangal and tomato. Reduce the heat to medium and simmer for 2 minutes. Then add the chicken and stir well to combine until the chicken is cook.

3. Reduce heat to medium-low and add the coconut milk simmer for 1 minute, add the eggplant and fish sauce.

4. Turn off the heat and pour the lime juice.

5. Serve with lime wedges and steamed white or jasmine rice.