Thai Tom Yum Soup

photo by K9 Owned





- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 2 teaspoons peanut oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons ginger, grated fresh
- 4 tablespoons lemongrass, chopped
- 2 teaspoons red chili pepper flakes, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 chicken breast fillet, boneless and skinless cut into thin strips
- 1 onion, thinly sliced
- 1⁄3 lb bok choy, shredded
- 3 cups water
- 240 ml coconut milk, one can
- 1⁄3 cup fish sauce
- 4 tablespoons coriander, chopped fresh
directions
- In 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.
- Stir 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.
- Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
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Reviews
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Just as a clarification for those among us that are sticklers for details, this is not a recipe for Tom Yum, it is a recipe for Tom Kha Kai. Tom Yum has a chili paste base which gives it it's distinct red color, where as Tom Kha Kai has a coconut milk and chicken broth base. In this particular recipe water is used instead of chicken broth, but the chicken itself and the fish sauce impart enough flavor to compensate. I am looking forward to trying this version of my absolute favorite Thai dish.
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Whether it's called Tom Yum or Tom Kha Kai, this soup was fantastic......one of the very best recipes I have ever tried from this site! I used homemade chicken broth instead of water, shredded cabbage instead of bok choy, reduced the crushed red peppers to 1/2 tsp., and reduced the fish sauce to half of what is called for. Served it over steamed short grain brown rice and it was delicious! Even my picky husband absolutely loved it. This one is going in my recipe box. I'll definitely be making it again. By the way, here in Southern California, cans of coconut milk are 400ml, so I used a little bit more than 1/2 a can.
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Tweaks
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Whether it's called Tom Yum or Tom Kha Kai, this soup was fantastic......one of the very best recipes I have ever tried from this site! I used homemade chicken broth instead of water, shredded cabbage instead of bok choy, reduced the crushed red peppers to 1/2 tsp., and reduced the fish sauce to half of what is called for. Served it over steamed short grain brown rice and it was delicious! Even my picky husband absolutely loved it. This one is going in my recipe box. I'll definitely be making it again. By the way, here in Southern California, cans of coconut milk are 400ml, so I used a little bit more than 1/2 a can.
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This was my first real attempt at Thai food. When the spices were frying it smelled wonderful, and I thought it could be maybe a little too fragrant with the lemongrass. I really didn't know what to expect for the finished soup, but my husband and I really enjoyed it. I upped the chili flakes and subbed Swiss chard for the pak choi (they were out of bok choy as well). Thank you Bonnie! Made for Swizzle Chicks and ZWT6.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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