Chicken Wing Tom Yum Soup
Ingredients: Water, Chicken drumettes, Coarsely chopped shallots, Fish sauce, Granulated sugar · 30 min cook time · 350kcal · $18.52
Ingredients
1.25L Water, 675g Chicken drumettes, 60g Coarsely chopped shallots, 45ml Fish sauce, 15ml Granulated sugar, 5pieces Dried chilies, 2stalks Lemongrass, 10thin slices Galangal, 10leaves Makrut lime leaves, 100g Oyster mushrooms, 200g Halved cherry tomatoes, 60ml Lime juice, 8sprigs Cilantro, 1serving Jasmine rice
Instructions
1. Bring water to a boil in a large pot. Add chicken drumettes, shallots, fish sauce, and sugar. Simmer for about 20 minutes until the chicken is fork-tender.
2. While the chicken is cooking, char dried chilies in a dry skillet over medium-high heat for a few minutes until they develop charred spots and a smoky smell. Set aside.
3. Smash the bottom half of lemongrass stalks and cut into 2-inch pieces. Thinly slice galangal. Bruise makrut lime leaves by twisting them.
4. Add the prepared lemongrass, galangal, and makrut lime leaves to the pot.
5. Add oyster mushrooms and simmer for another 5 minutes.
6. Break the toasted chilies into the soup. The more you break, the spicier it will be. If using fresh chilies, add them whole or sliced.
7. Add cherry tomatoes and cook for a couple of minutes until soft but still holding their shape. Turn off the heat.
8. Stir in lime juice and cilantro. Taste and adjust seasoning if needed.
9. Serve with jasmine rice. You can either pour the soup over rice on a plate or serve it in a small bowl alongside rice, going back and forth between the two.
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