Tom Yum Soup is a fragrant, spicy, salty sour soup from Thailand, and if you’ve read any of my earlier posts, you will see some Thai influences in the recipes. Also, at the time of writing I’m on an on the “fast Diet” or 5:2 diet. Basically you can eat whatever you want five days week, and the other two (Non consecutive) days, you restrict you calorie intake to 600 for men and 500 for Women. The reason Thai food features so heavily in my 5:2 experiment is simple, it’s flavorful and healthy.
This Tom Yum Soup is no exception, in its purest form, you would use prawns instead of Chicken, mine has both. I like prawns and my wife doesn’t. This particular recipe is adapted from here http://www.thaikitchen.com/recipes/soups/tom-yum-soup.aspx I’ve used a full chicken breast, and poached it in the chicken stock, added my prawns, and excluded the mushroom (I didn’t have any).
Ingredients – serves 2 – 3
2 cups chicken stock
1/4 cup fresh lime juice
2 tablespoons Fish Sauce
1 tablespoons sugar
1 inch piece Galangal or Ginger
1 stalk Lemon grass
2 pieces Kaffir Lime Leaves
2 tablespoons Tom Yum Paste
200 grams boneless skinless chicken breasts,
150 grams Fresh prawns
1/2 small onion, thinly sliced
2 Bird Eye Chilies, chopped
1 small tomato, diced, or several cherry tomatoes
Chopped fresh coriander, and or Basil to garnish
BRING broth, lime juice, fish sauce, sugar, galangal, lemongrass and kaffir lime leaves to boil in large saucepan. Reduce heat to low add the chicken breast; simmer 15 minutes.
STIR in chili paste until well blended. Add, onion and chilies and prawns; simmer 10 to 15 minutes or until chicken is cooked through, remove chicken and shred, return to the pot. Stir in tomato.
LADLE into soup bowls. Garnish with fresh corriander or basil