Tom Yum Soup with Chicken
Ingredients
- 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
- 8 cups chicken broth
- 2 stalks lemongrass bruised
- 1 inch galangal sliced
- 4 leaves kaffir lime leaves
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 cup mushrooms sliced
- 1/4 cup cherry tomatoes halved
- 2 tablespoons red chili peppers sliced, adjust to taste
- 2 tablespoons cilantro chopped, for garnish
Instructions
- In a large pot, bring chicken broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Reduce heat and simmer for 15 minutes.
- Add chicken to the pot and cook until cooked through, about 5-7 minutes.
- Add mushrooms and tomatoes and cook for another 2-3 minutes.
- Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
- Add chili peppers and cook for 1 minute.
- Remove from heat and garnish with cilantro. Serve immediately.
