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Chicken tom yum
Chicken tom yum
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in a fiery Thai chicken tom yum soup for a taste of authentic flavors.
Ingredients:
  • 2l chicken stock
  • 8 Chicken Drumsticks (about 1.2kg)
  • 75g fresh ginger, sliced
  • 75g lemongrass
  • 5 garlic cloves, sliced
  • 1 long red chilli, sliced
  • 2 limes, zested, juiced
  • 2 blocks palm sugar (28g total), roughly chopped (or 2 tbsp brown sugar)
  • 10g coriander
  • 5g basil
  • 18.30 gm fish sauce
  • 100g shiitake mushrooms, trimmed, thinly sliced
  • 100g Kent pumpkin, peeled
Instructions:
  • In a large heavy pot, combine all the broth ingredients. Simmer for 50 minutes until the chicken is tender. Remove chicken, strain broth, and shred meat before returning to the pot.
  • Simmer the soup over medium heat, then infuse it with fish sauce and mushrooms. Create delicate pumpkin ribbons using a vegetable peeler and gently incorporate them into the soup. Cook for 3 minutes until the mushrooms and pumpkin reach the desired tenderness. Finish by adding a touch of lime juice and salt to season perfectly.
  • Ladle the soup into bowls and garnish with additional coriander leaves before serving.

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