Tom Yum Soup Recipe: A Detailed Guide to Creating a Thai Classic
Tom yum soup is a beloved Thai dish that has captured the hearts and taste buds of people around the world. With its rich, aromatic broth and a perfect blend of flavors, it’s no wonder this soup is a staple in Thai cuisine. If you’re looking to recreate this culinary masterpiece at home, you’ve come to the right place. In this article, we’ll take you through the process of making tom yum soup, step by step, ensuring that you achieve the perfect balance of flavors and textures.
Ingredients
Before we dive into the recipe, let’s take a look at the ingredients you’ll need:
| Ingredient | Quantity |
|---|---|
| Chicken breast | 1 |
| Shrimp | 200g |
| Galangal | 2 inches |
| Lemongrass | 2 stalks |
| Kaffir lime leaves | 4 |
| Tomatoes | 4 |
| Chili peppers | 2-3 |
| Fish sauce | 2 tablespoons |
| Coconut milk | 1 can (400ml) |
| Soy sauce | 1 tablespoon |
| Sugar | 1 tablespoon |
| Spring onions | 2 |
| Coriander leaves | 1 handful |
Preparation
Start by preparing your ingredients. Cut the chicken breast into bite-sized pieces and set aside. Peel and finely chop the galangal and lemongrass. Remove the tough stems from the kaffir lime leaves and tear them into pieces. Dice the tomatoes and slice the chili peppers. Finally, finely chop the spring onions and coriander leaves.
Creating the Broth
In a large pot, bring 4 cups of water to a boil. Add the chopped galangal, lemongrass, and kaffir lime leaves to the boiling water. Reduce the heat to a simmer and let it cook for about 10 minutes. This will infuse the water with the aromatic flavors of the galangal, lemongrass, and kaffir lime leaves.
After 10 minutes, add the chicken pieces to the pot. Cook until the chicken is tender, which should take about 15-20 minutes. Once the chicken is cooked, remove it from the pot and set it aside.
Return the pot to a low heat and add the diced tomatoes and sliced chili peppers. Cook for another 5 minutes, allowing the flavors to meld together.
Adding the Flavors
In a separate bowl, mix together the fish sauce, soy sauce, sugar, and 1 cup of water. Stir until the sugar and fish sauce are dissolved. Add this mixture to the pot and stir well. Let the soup simmer for another 5 minutes.
Now, add the coconut milk to the pot and stir to combine. Bring the soup back to a simmer and let it cook for another 5 minutes. This will help the coconut milk to meld with the other flavors.
Final Touches
Return the cooked chicken to the pot and add the shrimp. Cook for about 2-3 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
Finally, add the chopped spring onions and coriander leaves to the pot. Stir well and let the soup simmer for another minute. Taste the
