Prep 20 mins
Cook 15 mins
It has taken me a long time to perfect this spicy Thai soup recipe. I think it is as good as any other I've tasted at restaurants. Try serving over white sticky rice. Try variations of this recipe until you find what you like. If you don't like coconut milk, try the "Tom Yum" version of this soup without the coconut milk and cream. I don't like coconut very much, but I love this soup with the coconut milk.
- 2 tablespoons fish sauce or 2 tablespoons oyster sauce
- 1 can coconut milk
- 2 cans reduced-sodium chicken broth
- 3 tablespoons shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tablespoons tom yum paste (add more for more spice, however the mixture becomes saltier)
- 4 sprigs lemon grass root (two inch sprigs)
- 1⁄4 lime peel, ground finely
- 1 lime, juice of
- 4 cloves garlic (or more depending on your preference)
- 1 small red chile (add more for more spice)
- 1 teaspoon fresh gingerroot
- 1⁄8 cup chopped cilantro
- 1 lb chopped boneless skinless chicken, cut into small cubes
- 1⁄4 cup half-and-half cream (add more if you like it creamier!)
- In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream.
- Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot.
- Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked.
- Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes.
- Remove lemon grass root upon serving, or tell victims to remove before eating the soup!
- Serve soup warm or hot.
- NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.
Excellent recipe for one of my favorite dishes. I find the tom yum paste a bit salty, so I cut down the amount by half and added a teaspoon of chili garlic paste for heat. Really yummy!
This is as good, or better, than our favorite Thai restaurant's soup of the same name. If you can find an Oriental market they should have the different kinds of ingredients that Thai cooking requires. We totally LOVED this interpretation of the famous Thai soup! Ya' done good kid!
While it reminded me very much of a tom kha kai, it was a bit too sour for me. I think if I were to make this next time, i'd probably just squeeze in a bit of lime and adjust it according to taste. I also replaced champignon mushrooms in place of the chicken, and it worked very well together.