Tom Yum Soup (Hot & Sour Soup)
soups

Tom Yum Soup (Hot & Sour Soup)

  • 10m

    prep time

  • 30m

    Cook Time

  • 14

    Ingredients

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Ingredients

5

(1 cup)

Servings

  • 3 cups chicken broth Substitutions available
    • vegetable broth
  • 1/3 cup fresh lime juice
  • 2 to 3 tablespoons Thai Kitchen® Premium Fish Sauce
  • 2 tablespoons sugar
  • 3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches
  • 1 piece (about 1-inch) fresh galangal root, sliced
  • 2 kaffir lime leaves, optional
  • 2 tablespoons Thai Kitchen® Roasted Red Chili Paste
  • 1 pound boneless skinless chicken breasts, cubed Substitutions available
    • medium shrimp, peeled and deveined OR firm tofu, drained and cubed
  • 1 can straw mushrooms, drained
  • 1/2 small onion, thinly sliced
  • 2 Thai chilies, chopped
  • 1 small tomato, diced
  • Chopped fresh cilantro, optional

Instructions

  • BRING broth, lime juice, fish sauce, sugar, lemon grass, galangal and lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes.

  • STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato. Remove lemon grass, galangal and lime leaves before serving.

    Cooking Tip

    Cooking Tip

    If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu along with mushrooms. Simmer 1 to 2 minutes; just until shrimp turn pink or tofu is heated through.

    Cooking Tip
  • TO SERVE, ladle into soup bowls. Garnish with cilantro, if desired.

Nutrition information (per Serving)

Reviews

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