Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tom yum chicken and shrimp soup (thai hot and sour soup). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tom yum chicken and shrimp soup (thai hot and sour soup) using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup):
- Prepare 1/2 pound chicken thigh of boneless pieces, cleaned and cut into small thin pieces (about 1/2 inch thick and 1 inch long)
- Take 10 - 12 shrimp uncooked (medium size), shells removed
- Get 2 tomatoes medium size , chopped into big chunks (roughly 1 inch)
- Prepare 1 red onion medium (chopped into 1 inch chunks)
- Prepare 1 inch by 1 inch ginger piece of , chopped into very thin round slices
- Make ready 6 cloves garlic medium size , chopped into half
- Take 1 tsp red chilli powder (optional)
- Prepare 3 - 4 kaffir lime dried leaves
- Get a small 1/2 inch tamarind water - ball , soaked in 1/2 cup
- Make ready 4 cups water of
- Make ready 1 cup coconut milk of (fresh or canned)
- Get 1 tbsp lime juice fresh
- Make ready 1 tsp salt - (per taste)
In Thailand this soup is sometimes served with sticky rice on the side. Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; Thai: ต้มยำ, RTGS: tom yam ()) is a type of hot and sour Thai Chinese soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words.
Instructions to make Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup):
- 1 medium hot green chilly pepper (you can omit this if you want to keep it mild or use 2-3 if you want extra spicy)
- Wash the chicken pieces and marinate them in 1 tbsp of tom yum paste (reserve 1 tbsp paste for later in the recipe). Toss the chicken pieces into a microwave safe glass bowl with a little bit of water (about 1/4 cup) and cook for about 10 minutes until the chicken pieces are well-cooked.(If you have sensor cook or auto cook in your microwave, you could use that setting or you can also just cook the chicken on the stove). Leave the chicken pieces to cool.
- Meanwhile, take a large pot and boil 3 cups of water in it. When the water starts boiling, add the red onions, tomatoes, ginger, garlic, green chillies, the kaffir lime leaves, the red chilli powder (if you are adding it) and the 1tbsp of tom yum paste. Cover with a lid and let t cook for about 10 minutes on medium heat.
- Next add the shrimp to the pot and let it cook for another 5 minutes. Next take the chicken pieces and try to shred them a little bit using your hands (so that they are medium size pieces to eat in a soup). Add the chicken pieces into the pot along with the chicken stock. Next take the soaked tamarind ball and mash the ball with your hands to get the tamarind pulp. Strain this through a strainer (to get any seed and fibrous pulp out) and pour the thin tamarind pulp into the pot.
- Next add the 1 cup of coconut milk and stir slowly for 1 minute on low flame. Do a taste test and add salt per your taste. Put the heat off and finally add the 1 tbsp of lime juice and stir well. Enjoy the soup while its hot. You can eat this with plain white rice or a piece of fresh french bread. Tom Yum is just Yum!
Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam means 'mixed'. Tom yum is characterised by its distinct hot. T om Yum Soup, also is known as Thailand's Hot and Sour Soup, is one of my favorite soups.
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