Name: Thai House Restaurants TOM YUM / ต้มยำไก่ / ต้มยำกุ้ง / ต้มย่ำทะเล Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300 grams Chicken breast, sliced; 200 grams Shrimp, peeled and deveined; 150 grams Mushrooms, sliced; 2 stalks Lemongrass, chopped; 5 leaves Kaffir lime leaves, torn; 5 slices Galangal, sliced; 3 pieces Thai bird's eye chilies, smashed; 2 pieces Tomatoes, quartered; 1 medium Onion, sliced; 3 tablespoons Fish sauce; 4 tablespoons Lime juice; 1 bunch Cilantro, chopped; 4 cups Water

Splendidly, aromatic, intense fresh peaches, green mangoes and dried limestone ginger mineral aligns core with the super fresh.

Wine Art Estate, Techni Alipias, Alpha Estate Malagouzia

Fresh avocado with lime, cilantro, and onion.

Guacamole

Hot and sour soup with exotic Thai herbs, tomatoes, onions, mushrooms and lime juice.

In a large pot, bring the water to a boil over medium heat.

Prepare the Broth

Add the chopped lemongrass, torn kaffir lime leaves, sliced galangal, and smashed bird's eye chilies to the pot. Let it boil for 5-7 minutes to release the flavors of the herbs.

Add the sliced chicken breast to the pot and cook for about 5 minutes until the chicken is nearly cooked through.

Cook the Chicken

Add the peeled shrimp, sliced mushrooms, quartered tomatoes, and sliced onion to the pot. Cook for an additional 3-4 minutes until the shrimp turn pink and the mushrooms are tender.

Add Shrimp and Vegetables

Stir in the fish sauce and lime juice. Adjust the seasoning according to your taste.

Season the Soup

Remove from heat, garnish with chopped cilantro, and serve hot.

Finish and Serve

Chicken breast, sliced

Shrimp, peeled and deveined

Mushrooms, sliced

Lemongrass, chopped

Kaffir lime leaves, torn

Galangal, sliced

Thai bird's eye chilies, smashed

Tomatoes, quartered

Onion, sliced

Fish sauce

Lime juice

Cilantro, chopped

Water