I got this tom yum recipe from a Thai friend. It's the best/most authentic ever. Garnish with cilantro, basil, and green onion.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
212 Calories
Recipe Instructions
Step 1
Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
Step 2
Add chiles to soup and remove from heat.
Ingredients
4 cups water
4 tablespoons fish sauce
2 teaspoons chile paste
4 tablespoons lime juice
1 (1 inch) piece galangal, thinly sliced
1 stalk lemon grass, smashed and chopped
3 kaffir lime leaves, torn
8 ounces fresh tomatoes, chopped
2 ounces button mushrooms, chopped
1 (8 ounce) skinless, boneless chicken breast sliced into strips
2 fresh Thai chiles, crushed with a knife and halved
