Craving a vibrant, flavorful, and healthy meal that's ready in under 30 minutes? Look no further! This Chicken Tom Yum Soup recipe is a delicious and easy-to-follow guide to one of Thailand's most beloved dishes. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this recipe delivers a burst of fresh herbs and spices that will tantalize your taste buds. Get ready to experience the magic of homemade cooking with this simple yet incredibly rewarding recipe.
Ingredients:
This recipe easily serves 4-6 people. Adjust the quantities as needed.
- 1 tbsp coconut oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 4 stalks lemongrass, bruised and roughly chopped (white part only)
- 8 kaffir lime leaves, roughly torn
- 1-2 red chilies, finely sliced (adjust to your spice preference)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 2 tbsp lime juice
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped green onions, for garnish
- Optional: Mushrooms, vermicelli noodles, snow peas for added texture and flavor
Instructions:
Get started: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add aromatics: Stir in the garlic, ginger, lemongrass, and kaffir lime leaves. Cook for another minute until fragrant, stirring constantly to prevent burning. Add the chilies at this stage if using.
Cook the chicken: Add the chicken to the pot and cook until browned on all sides. This step adds depth of flavor to the soup.
Simmer the soup: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
Finish the soup: Stir in the coconut milk, fish sauce (or soy sauce), and lime juice. Add the cherry tomatoes and simmer for another 5 minutes. Do not boil after adding the coconut milk, as this can cause it to separate.
Serve and enjoy: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve hot with optional additions like noodles, mushrooms, or snow peas.
Cooking Tips for the Best Tom Yum Soup:
- Lemongrass is key: Bruising the lemongrass releases its wonderful aroma and flavor. Use a rolling pin or the flat side of a knife to gently bruise the stalks before chopping.
- Adjust the spice: Control the heat level by adjusting the amount of chili you use. Start with less and add more to taste.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Ensure it's cooked through but still tender.
- Fresh herbs make all the difference: The fresh cilantro and green onions add a vibrant freshness to the soup. Don't skip them!
Variations:
- Vegetarian Tom Yum: Omit the chicken and use vegetable broth instead of chicken broth. Add firm tofu or mushrooms for protein.
- Shrimp Tom Yum: Substitute the chicken with shrimp and cook it for a shorter time, about 3-5 minutes, to prevent overcooking.
- Spicy Tom Yum: Add more chilies or a dash of chili garlic sauce for extra heat.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 Protein: Around 25-30g Fat: Around 15-20g Carbohydrates: Around 10-15g
This Chicken Tom Yum Soup is a delightful combination of healthy ingredients and bold flavors. It's a simple recipe that's perfect for busy weeknights and special occasions alike. Enjoy this delicious and satisfying meal!