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!
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!
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!
Posted by: aprons | Wednesday, February 22, 2012 at 02:52 AM
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
Posted by: Juliane | Wednesday, February 22, 2012 at 09:27 AM
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
Posted by: alan | Wednesday, March 14, 2012 at 05:33 AM
Alan, I hear you! I could definitely eat this soup every day! SO good & so light too! thanks for visiting StyleNectar! ~Juliane
Posted by: Juliane | Wednesday, March 14, 2012 at 11:23 AM
Making this tonight!
Posted by: Pam | Thursday, March 22, 2012 at 12:42 PM
Hi Pammie, yummy! I'll be right over:) xoxo ~Juliane
Posted by: Juliane | Monday, March 26, 2012 at 10:04 AM
OK Juliane - I'm going to try this one. Will let you know how it turns out.............. Cheers, Carl
Posted by: Carl Christian | Monday, April 16, 2012 at 02:10 PM
Carl, Can't wait to hear all about your adventures in the kitchen... enjoy your weekend! ~Juliane
Posted by: Juliane | Saturday, April 21, 2012 at 06:57 PM
Hi Pammie, yummy! ..am gonna try this soon
Posted by: aprons | Wednesday, July 25, 2012 at 01:07 PM
Aprons, Enjoy! Let me know how you like it! PS. I'm Juliane:)
Posted by: juliane | Wednesday, July 25, 2012 at 01:14 PM
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.
Posted by: Sam | Sunday, September 22, 2013 at 05:56 PM
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
Posted by: Juliane Porter | Sunday, September 22, 2013 at 07:03 PM