This soup is the same as Tom Yum Goong with the difference of meat choice. For those who prefer other meat than
shrimp/prawns, chicken is a fine substitute. The meat still fits very well in an intensely flavorful soup with a set of ingredients
that have a lot to offer - from visual appeal and a variety of textures to a healthy set of herbs and spices.
Preparation
- Clean and slice chicken into thin bite-sized pieces.
- Clean and cut mushrooms into wedge pieces.
- Clean kaffir lime leaves.
- Clean lemon grass. Cut the bottom and top off (about 2 inches). Then cut lemon grass into 2" pieces. Use the back
of the knife to pound the cut lemon grass, just to bruise it to release the flavor.
- Clean and slice galangal into thin slices, 1/8" pieces.
- Clean and pound coriander roots for 2-3 times.
- Clean and remove stem from Thai chilies. Cut each chili in half.
- Clean and chop coriander for garnishing.
Directions
- Bring water or broth to boil on high heat. Add kaffir lime leaves, lemon grass, galangal, coriander roots and roasted chili paste
into the pot. Boil for about 5 minutes or until it has an herbal fragrance.
- Add chicken and mushrooms into the pot. Stir and cook for about 6-8 minutes over medium-high heat.
Once chicken is cooked, turn off heat.
- Add chilies, lime juice and fish sauce. Stir well. Add lime juice and fish sauce 1 tablespoon at a time to see if
you like the taste.
- Serve in a bowl. Sprinkle with chopped coriander.
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Before Cooking
- Serving size: 3-4 persons.
- Depending on your taste and the brand of roasted chili paste, start adding 1 tablespoon of fish sauce
and lime juice at a time and taste it. If you want it saltier and more sour, add more.
- Lessen or add chilies to your spiciness level.
- Using chicken broth will give more flavor to the soup.
Ingredients
1 3/4 cups Chicken
5-6 Mushrooms
8-10 Thai chilies
4-6 leaves Kaffir lime leaves
2 stalks Lemon grass
4-5 slices Galangal
2 roots Coriander roots
1 stalk Coriander
1-3 tablespoons Roasted chili paste
1-2 tablespoons Fish sauce
2-3 tablespoons Lime juice
3 cups Water or broth
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