Recreate this soothing Tom Yum Soup at home using ingredients that you may already have in the kitchen!
Who doesn’t love Thailand’s most famous soup – Tom Yum! We certainly do. It is our favorite take out dish and something I have been wanting to make for some time. The only problem – I was hesitating to buy ingredients that I normally don’t use at home and were unique to this recipe such as Kaffir lime leaves, fish sauce, galangal and lemon grass. I decided to buy the ones that I could get in quantities only needed for this recipe and hence ended up with only lemon grass and the rest I either substituted such as ginger for galangal or skipped it totally for instance – Kaffir lime leaves and fish sauce. The end result – no one could make out the difference in taste! It still tasted like the Tom Yum soup that we all loved and enjoyed from our favorite Thai place. Yoo hoo! Touch down!
Note: Be conservative when you use lemon juice and tamarind paste. Start with a smaller quantity than what is mentioned in the recipe and then scale up to adjust to your liking. This is because not lemons as well as tamarind paste are made equal.
Tom Yum Soup
- 3 cups chicken broth, unsalted
- 2 stalks lemon grass
- 1 inch piece ginger, finely chopped
- 2 Indian or Thai green chilies (Bird's eye), slit lengthwise
- 1-2 tablespoon brown sugar
- 1/4 tablespoon tamarind paste
- salt to taste
- 2 teaspoons chilli powder
- 2 cups shredded rotisserie chicken or 1 pound boneless chicken breast, cubed
- 1 cup tomatoes, finely chopped
- 1 cup onions, finely chopped (you can use green onions as well)
- 3 - 4 tablespoons lemon juice
- 1/4 cup finely chopped cilantro / coriander leaves for garnishing, finely chopped for garnishing
- Trim the lemongrass and cut the stalks and use only the bottom 2-3 inches. Pound them with a pestle to release flavor.
- Add the broth, lemon grass, ginger, green chillies, brown sugar, tamarind paste, salt and chill powder to a soup pot kept on medium-high heat and mix them well. When the mixture comes to a boil, reduce the heat to low and let the soup simmer for 10 minutes. Remove and throw the lemon grass stalks.
- Add chicken along with onions and tomatoes and increase the heat to medium-low and continue to cook till the chicken is done.
- Stir in the lemon juice along with the coriander leaves. Adjust the salt and sugar as needed.
- Take the soup off heat and serve hot!
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.