Tom Yum Soup Recipe

Name: M Thai Restaurants Tom Yum Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300 grams Chicken breast, thinly sliced; 200 grams Shrimp, peeled and deveined; 150 grams Mushrooms, sliced; 2 pieces Tomatoes, quartered; 1 stalk Lemongrass, chopped; 5 pieces Kaffir lime leaves; 5 slices Galangal, sliced; 3 pieces Thai bird's eye chilies, smashed; 1 litre Chicken broth; 3 tbs Fish sauce; 3 tbs Lime juice; 1 tsp Sugar; 2 tbs Cilantro, chopped; 2 tbs Green onions, chopped

Inspired by M Thai Restaurant

Time30m

Serves4

Make Tom Yum Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

10.6 oz (300 grams) Chicken breast, thinly sliced

7.05 oz (200 grams) Shrimp, peeled and deveined

5.29 oz (150 grams) Mushrooms, sliced

2 pieces Tomatoes, quartered

1 stalk Lemongrass, chopped

5 pieces kaffir lime leaves

5 slices Galangal, sliced

3 pieces Thai bird's eye chilies, smashed

Broth Ingredients

1 litre Chicken broth

3 tbs Fish sauce

3 tbs ReaLime juice

1 tsp sugar

Garnish

2 tbs Cilantro, chopped

2 tbs Green onions, chopped

Method

Preparation

Prepare the Ingredients

Thinly slice the chicken breast and set aside. Peel and devein the shrimp. Slice the mushrooms and quarter the tomatoes. Chop the lemongrass, and slice the galangal. Smash the bird's eye chilies.

Prepare the Broth

In a large pot, combine the chicken broth, fish sauce, lime juice, and sugar. Bring to a gentle simmer over medium heat.

Cooking

Add Aromatics

Once the broth is simmering, add the chopped lemongrass, kaffir lime leaves, galangal, and smashed bird's eye chilies to the pot. Let it simmer for about 5 minutes to infuse the flavors.

Add Chicken and Shrimp

Add the thinly sliced chicken breast to the pot and cook for about 5 minutes until it's no longer pink. Then add the shrimp and cook for an additional 3 minutes until they turn pink and opaque.

Add Vegetables

Add the sliced mushrooms and quartered tomatoes to the pot, cooking for an additional 2-3 minutes until the mushrooms are tender.

Serving

Garnish and Serve

Ladle the soup into bowls and garnish with chopped cilantro and green onions. Serve hot.