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Tom yam soup with chicken and shrimp

Tom Yum Soup with Chicken and Shrimp

This delicious hot-and-sour soup is a real treat, especially for adventurous eaters! Serve this gorgeous Thai soup warm. You can eat it as a soup (picking up the chicken, shrimp, mushrooms, and cherry tomatoes with chopsticks and using a small spoon for the broth and little bits), or spoon it over rice.

It's a perfect dish for a celebration, a light meal, or a diet.

wella

Recipe author

Composition / ingredients

Servings:

Chicken fillet

200

Water

300

Shrimp

Mushrooms

Cherry tomatoes

Garlic

Chili pepper

0.5

Lemongrass

Lemon juice

Olive oil

1.5

Heavy cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 9 g

Fats 27 % 4 g

Carbohydrates 13 % 2 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

First, get ready the piece of meat that will go into the broth.
Step 2:

Put water in a pot and, in this case, boil the chicken breast. Meanwhile, prep the shrimp: thaw them if they're frozen, and peel them.
Step 3:

Cut up the mushrooms — quarter the medium ones, halve the small ones, and cut the very large ones into 6–8 pieces.
Step 4:

Make the seasoning paste. First, crush the chili and garlic together however is easiest for you.
Step 5:

Add it all to a saucepan with the oil and fry, stirring, then after about 5 minutes add the finely chopped lemongrass. Fry for another 5 minutes (always stirring!).
Step 6:

Pour in the prepared broth. As soon as it boils, add the peeled shrimp and the mushrooms, then 5 minutes later add the cherry tomatoes whole, without cutting them. Cook over medium heat for another 5–10 minutes (depending on the size of the tomatoes).
Step 7:

At the end, stir 1/2 teaspoon of tamarind paste into the broth along with the lemon juice. As soon as the soup comes back to a boil, you can turn it off. For a richer flavor and silkier texture, pour in a couple of tablespoons of cream at the end and simmer for a minute.

A few more tips: Don't toss the shrimp shells — simmer them with the chicken for a tastier, richer broth. For a vegetarian version of this Thai soup, you can even get by with just a broth made from the shells. Any part of the chicken works for the broth. Don't worry if you're missing some seasonings — adapt the recipe to what you have and experiment. You can make the chili paste from minced ginger, chili, and garlic fried in oil and then mashed. If you like, scatter some cilantro or other fresh herbs over your bowl of hot-and-sour soup. Don't add salt — tom yum already has everything it needs to taste incredible.