Tom Yum Chicken
Ingredients: Chicken stock, Chicken thigh, Fish sauce, Small shallots, Dried chilies · 30 min cook time · 245kcal · $16.00
Ingredients
4cups Chicken stock, 350g Chicken thigh, 3Tbsp Fish sauce, 2heads Small shallots, 4pieces Dried chilies, 2stalks Lemongrass, 6slices Galangal, 5leaves Kaffir lime leaves, 200g Oyster, straw or beech mushrooms, 1cup Tomatoes, 2Tbsp Tamarind, 3Tbsp Lime juice, 0.25cup Cilantro
Instructions
1. Start with 4 cups of chicken stock. Add 350g of chicken thigh (or bone-in chicken drumettes for a shortcut to making stock). Let the chicken simmer for 20 minutes until fork-tender. If using chicken breast, marinate it in fish sauce and add it at the end.
2. Add 2-3 tablespoons of fish sauce to the simmering chicken and stock. This allows the chicken to absorb flavor, ensuring the meat itself is flavorful.
3. Prepare the aromatics: 2 small shallots (cut in half and broiled until charred), 2-4 dried chilies (broiled until darkened, break them to release seeds for spicier soup), 2 stalks of lemongrass (cut off ends, remove outer layers, smash, and cut into chunks), 5-6 thin slices of galangal, and 5 kaffir lime leaves (tear them into bits and discard the rib).
4. Once the chicken is tender, add the prepared shallots, dried chilies, lemongrass, galangal, and kaffir lime leaves to the pot. Let them infuse for 3-5 minutes.
5. Add 200g of mushrooms (oyster, straw, or beech) and 1 cup of halved cherry tomatoes. Bring the soup back to a boil.
6. Turn off the heat. Add 2 tablespoons of tamarind and 3 tablespoons of lime juice. Taste and adjust seasoning. If more saltiness is needed, add more fish sauce or salt. If the acidity is too abrasive, add a teaspoon of sugar, but avoid making the soup taste sweet.
7. Stir in chopped cilantro (or saw-tooth coriander if available). Serve hot.
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