Chicken Tom yam / tom yum

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken tom yam / tom yum. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Tom yam / tom yum is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Tom yam / tom yum is something that I have loved my whole life.

The flavors in Thai Tom Yum chicken are so incredible, this dish will fast become one of your dinner favorites. Although you can also buy a pre-made Tom Yum paste in stores, a homemade paste is infinitely superior because all the herbs and spices are fresh, not packaged or preserved. It sounds complicated, but it isn't. Chicken Tom yam / tom yum.

To get started with this recipe, we have to first prepare a few components. You can cook chicken tom yam / tom yum using 27 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Chicken Tom yam / tom yum:
  1. Get A. Soup Base
  2. Take 1 long stalk of lemongrass
  3. Prepare 1 big brown onion
  4. Take 1 inch galangal/ginger - sliced & crushed
  5. Get 2 garlic - crushed
  6. Make ready 2 big red chillies
  7. Take 10 small bird eyes chillies
  8. Prepare 5-6 kaffir lime leaves
  9. Make ready B. Protein
  10. Make ready 600 g chicken - cut into bite size or to your preference
  11. Prepare C. Veggies
  12. Make ready 1⁄2 C baby corn
  13. Get 1⁄2 C cherry tomatoes
  14. Take 1⁄2 C mushroom (black fungus or oyster)
  15. Take D. Seasoning
  16. Get 1 lemon - juiced (adjust and taste)
  17. Get 1⁄2 tsp - 1 tsp sugar or as needed
  18. Get 2-3 tbsp fish sauce
  19. Get 2 tsp chicken seasoning powder
  20. Prepare (Usually use KNORR brand)
  21. Get Note:
  22. Get šŸ‘‰šŸ» For a popular red and creamier soup, add splash of coconut cream/coconut milk, 1 tbsp of chili paste (or adjust to your liking) and broth of your choice (chicken, vegetable or prawn)
  23. Take šŸ‘‰šŸ» Prawn broth - use prawn head, clean, eyes removed (or leave them), cook in a pot with enough water covering the heads. Bring to boil. Then leave to cool. Blend with 1-2 C of water. Strain. Done
  24. Take (Use only the broth)
  25. Get šŸ‘‰šŸ» For #SEAFOOD tomyam, just replace chicken with peeled prawn and cut squid
  26. Take šŸ‘‰šŸ» For #VEGETARIAN tomyam, substitute protein with 1 carrot (sliced), 1 cup of cut cauliflower floret, 1 cup of cut leafy green & black fungus/mushroom
  27. Take Replace fish sauce with soy sauce or Worcestershire Sauce, and use salt instead of chicken seasoning powder

Chicken tom yum soup is a fragrant Thai soup, based on a spicy, clear chicken broth. It's star ingredient is the tom yum paste - a heady, hot and fiery blend of shallots, garlic, chillies and tomato puree, that is mixed with a variety of asian herbs and spices for full-on flavour. Method: Bring the water to the boil, add Valcom Tom Yum Paste and mushrooms, then cook over high heat until tender. Add chicken and simmer until cooked, then add coconut milk.

Steps to make Chicken Tom yam / tom yum:
  1. Preparation - lemongrass is cut into 8-10cm. Crush or bruise. Brown onion and big red chili are then sliced. Crush bird eye chillies and garlic. Slice and bruise galangal or ginger. Wash kaffir lime leaves. Cut and wash chicken and prep the veggies.
  2. Next, put everything (A, B and C) in a stock pot. Add enough water to cover everything inside the pot. Cover and cook over medium heat until it boils. Season with D. Taste and adjust. Simmer until chicken is tenderly cooked. Serve warm and garnish with some chopped cilantro or coriander.

Method: Bring the water to the boil, add Valcom Tom Yum Paste and mushrooms, then cook over high heat until tender. Add chicken and simmer until cooked, then add coconut milk. Garnish with Valcom Kaffir Lime Leaves, coriander and chilli. Tom Yum Gai (Tom Yam Gai) is Thai hot and sour chicken soup. It gets its spice from nam prik pao (Thai chili paste) and Thai bird's eye chiles, and the sour from lime juice.

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