Chicken tom yum

Recipes / Soups

For an authentic Thai dish, serve up this spicy chicken tom yum soup.

Recipe «Chicken tom yum» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 8 cups chicken stock, 8 Coles RSPCA Approved Chicken Drumsticks, 75g fresh ginger, sliced, 2 lemongrass stalks , sliced, 5 garlic cloves, sliced , 1 long red chilli, sliced, 2 limes, zested, juiced, 2 blocks palm sugar , roughly chopped , 1 cup loosely packed fresh coriander, with stems, plus more to serve, 1/4 cup loosely packed fresh basil, with stems, 3 tsp fish sauce, 100g shiitake mushrooms, trimmed, thinly sliced, 100g Kent pumpkin, peeled.

Ingredients:

  • 8 cups chicken stock 
  • 8 Coles RSPCA Approved Chicken Drumsticks 
  • 75g fresh ginger, sliced 
  • 2 lemongrass stalks , sliced 
  • 5 garlic cloves, sliced 
  • 1 long red chilli, sliced 
  • 2 limes, zested, juiced 
  • 2 blocks palm sugar , roughly chopped 
  • 1 cup loosely packed fresh coriander, with stems, plus more to serve 
  • 1/4 cup loosely packed fresh basil, with stems 
  • 3 tsp fish sauce 
  • 100g shiitake mushrooms, trimmed, thinly sliced 
  • 100g Kent pumpkin, peeled 

Instructions

  1. In a large heavy pot, combine the chicken stock, chicken drumsticks, ginger, lemongrass, garlic, chilli, lime zest, palm sugar, coriander and basil. Bring the mixture to a simmer and cook, partially covered, for 50 mins or until the chicken meat is falling off the bone. Remove the chicken from the pot and set aside. Strain the broth and return it to the pot. Discard any solids. Coarsely shred the chicken meat, discarding the skin, bones and tendons. Return the meat to the pot.
  2. Bring the soup to a simmer over medium heat. Add the fish sauce and mushrooms. Using a vegetable peeler, shave ribbons from the pumpkin and add to the soup. Cook for 3 mins or until the mushrooms and pumpkin have softened. Season with the lime juice and salt.
  3. Divide the soup into bowls. Top with extra coriander leaves to serve.