Soups & Broths
Creamy Chicken Tom Yum
A coconut-rich tom yum with chicken thighs, cabbage and mushrooms. Recipe credit: @ricebenderr_.
Method
- 1
Cook your rice.
- 2
Heat 1 tsp oil in a pot over medium heat. Add red curry paste and cook 1–2 minutes, stirring, until fragrant and slightly darkened.
- 3
Add chicken stock and water (about 1–1.2 L first). Stir to dissolve the paste and bring to a gentle simmer.
- 4
Add raw chicken thighs. Simmer gently 8–10 minutes.
- 5
Add galangal, lemongrass, kaffir lime leaves, garlic, and chillies. Continue simmering 5–7 minutes until chicken is cooked through.
- 6
Taste the broth. If needed, add an extra 5–10 g curry paste and stir through.
- 7
Lower heat and add coconut milk. Stir gently. Do not boil hard after this.
- 8
Add cabbage and mushrooms. Simmer 3–4 minutes until just tender.
- 9
Turn off heat. Season with fish sauce and lime juice to taste.
- 10
Rest 2–3 minutes before serving.
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