Tom Yum with Chicken and Coconut Milk
A simple and excellent soup for dinner today. Tom yum is enormously popular in Thailand and Laos, and versions are found in many other places too. This is mine.
You can make it as hot as you like, of course, but it should have at least a little heat from the chilli. I think it is particularly good as the weather starts getting colder. It is also quick to make, which is no bad thing.
Ingredients for four
- 1 litre chicken stock or broth
- 2 stalks lemongrass, roughly chopped
- 5 cm galangal or ginger, grated
- 1 bunch coriander
- 1 large bag mushrooms, preferably button or oyster mushrooms
- 3 chicken breasts
- 2 limes
- 1 tbsp brown sugar
- 2 tbsp oyster sauce or fish sauce
- 3–4 makrut lime leaves, optional
- Fresh chilli to taste
- 1 tin coconut milk
Method
Bring the chicken stock to the boil. Cut the mushrooms into suitable pieces and brown the chicken in a frying pan.
Add the galangal or ginger, lemongrass, lime, brown sugar and lime leaves to the stock. Add chilli and coconut milk to taste, then simmer gently for a few minutes. Add the mushrooms, chopped coriander and chicken shortly before serving.
If you want a more substantial soup, serve it with egg noodles or glass noodles.
Enjoy.
Tore