Thai Tom Yum Soup

5.0(13)

This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.

by Bonnie G #2·published 2010-05-10

Open original recipe

Asian

Servings

6 bowls, 6 serving(s)

Total time

25 min

prep 10 min

Calories / serving

124 kcal

Ingredients (14)

serves

2 teaspoons peanut oilpeanut-oil
2 garlic cloves, thinly slicedgarlic
2 tablespoons ginger, grated freshginger
4 tablespoons lemongrass, choppedlemongrass
2 teaspoons red chili pepper flakes, crushed
1 teaspoon ground coriandercoriander
1 teaspoon ground cumincumin
1 chicken breast fillet, boneless and skinless cut into thin stripschicken
1 onion, thinly slicedonion
1/3 lb bok choy, shreddedbok-choy
3 cups waterwater
240 ml coconut milk, one cancoconut-milk
1/3 cup fish saucefish-sauce
4 tablespoons coriander, chopped freshcoriander

Instructions (3 steps)

01In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
02Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.