Tom Yum Soup
Tom Yum Soup
Who's ready for an insanely delicous, 15 minute Thai recipe?
Enter: Tom Yum Soup
This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical. Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.
A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time. I’m obsessed
~ you will be too!
Ingredients for Tom Yum Soup
Recipe for Tom Yum Soup (Serves 4)
Ingredients (substitute tofu & vegetable stock for vegetarian version)
- 5 cups reduced sodium chicken stock
- 1 stalk lemongrass thinly sliced into rounds
- 1 inch piece fresh ginger root thinly sliced
- 1 large clove garlic, minced
- 1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
- 2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
- 1 ½ cups thinly sliced shitake mushrooms
- 3/4 cup coconut milk (DON’T use light!)
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro + extra for garnish
Method
- In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
- Add remaining ingredients and simmer 1 minute.
- Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish. Enjoy!
**For perfect, easy roast chicken breasts: Preheat oven to 400F. Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray. Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper. Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!
Tom Yum Soup Simmering Away!
Questions of the day:
Do you have a favorite Thai dish?
What is your favorite cuisine?
that tom yum soup looks really refreshing.
as for the question of the day…for me it would be “Khao na pet” I don’t know if I spelled it correctly? also known as “Red roast duck on rice” it contain boiled rice with roast duck and duck broth on the side. It is served with sliced chillies in soy sauce as a condiment. yummy!
Aprons, Let me know when you make! It’s so incredibly simple yet so delicious- the beauty of Asian food. Khao na pet sounds amaze. I love the flavor & crispy skin on duck- + anything that comes w dipping sauces is a big plus;-) Have a beautiful day! ~Juliane
looks good -the soup and your site! i just made some tom yum but i use fresh galanga instead of ginger . I love this soup! i swear eat it everyday for the last 5 years
best wishes alan
Alan, I hear you! I could definitely eat this soup every day! SO good & so light too! thanks for visiting StyleNectar! ~Juliane
Making this tonight!
Hi Pammie, yummy! I’ll be right over:) xoxo ~Juliane
OK Juliane – I’m going to try this one. Will let you know how it turns out………….. Cheers, Carl
Carl, Can’t wait to hear all about your adventures in the kitchen… enjoy your weekend! ~Juliane
Hi Pammie, yummy! ..am gonna try this soon
Aprons, Enjoy! Let me know how you like it! PS. I’m Juliane:)
Hey there. This looks delicious, but I must say, this doesn’t look like Thom Yum, but rather Thom Ka Gai. Just a heads up.
Hi Sam,
Thanks for your comment!
To my recollection, the difference between the two is: Tom Yum has a clear broth Tom Kha has a creamy broth. Sort of the difference between consume and bisque. Other than that I believe Tom Yum is the general name of thai hot and sour soup. Perhaps the addition of the chicken in this version would classify it as Thom Ka Gai?
Let me know if you make it, Sam! Thanks again for your thought provoking comment 🙂 Have a great week!
All the very best to you!
Juliane