Recipe by rpgaymer
I love tom yum soup- it is probably my favorite soup of all time. There's no way I'd skip ordering it when going to a Thai a restaurant, and I always have a jar of tom yum paste on hand to make my own. While the tom yum paste makes great soups and even stir-frys, I was craving something more substantial so I came up with this. The addition of yams and kale really doesn't taste as strange as it sounds, honest. If you can't find lemongrass or kaffir lime leaves, use the zest from the orange & lime. No Thai chili peppers? Jalapenos make a decent, milder substitute.
Top Review by ellie_
This is very good stew even though I did not have all the ingredients and skipped items rather than subbed items in. I skipped the thai chilies (but added one jalapeno), the tom yum paste, lemongrass and the kaffir lime leaves. I used regular basil instead of the Thai basil. Delicious soup which we had with some rolls, though it would probably be really good over noodles or rice. The rest I am having for lunch tomorrow! Thanks for sharing!
- 1 lime, juice of
- 1 orange, juice of
- 2 tomatoes, roughly chopped
- 1 onion, roughly chopped
- 1 red bell pepper, seeded & roughly chopped
- 5 Thai chiles, stems removed
- 1 inch ginger, peeled and roughly chopped
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons fish sauce
- 2 tablespoons tom yum paste
- 6 chicken breasts, bone-in & skin removed
- 1 lemongrass, peeled and pounded with a meat mallet until well-bruised
- 4 kaffir lime leaves
- 1⁄2 cup water
- 1 lb yam, peeled and cut into bite-size pieces
- 1⁄2 lb kale, chopped & stems removed
- 3 tablespoons Thai basil or 3 tablespoons fresh basil, thinly sliced
- 1⁄2 cup cilantro, finely chopped
Directions See How It's Made
- Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
- Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
- After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
- Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
- Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.