Creamy Chicken Tom Yum Soup with Squid

Name: Creamy Chicken Tom Yum Soup with Squid
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700 g Chicken, cut into chunks; 100 g Squid or octopus; 2 tbsp Tom yum paste; 5 Bird's eye chilies, crushed; 1 Tomato, wedged; 3 Kaffir lime leaves, bruised; 3 cloves Garlic, crushed; 2 stalks Lemongrass, crushed; 1 chunk Galangal, sliced and crushed; 1 medium Brown onion, sliced; 1500 ml water; 354 ml evaporated milk; 2 tsp Sugar; 1 tsp Chicken bouillon; 2 tbsp Lemon juice; 1 bunch Chopped cilantro or coriander

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

Chicken, cut into chunks
700 g
Squid or octopus
100 g
Tom yum paste
2 tbsp
Bird's eye chilies, crushed
5
Tomato, wedged
1
Kaffir lime leaves, bruised
3
Garlic, crushed
3 cloves
Lemongrass, crushed
2 stalks
Galangal, sliced and crushed
1 chunk
Brown onion, sliced
1 medium
water
1500 ml
evaporated milk
354 ml
Sugar
2 tsp
Chicken bouillon
1 tsp
Lemon juice
2 tbsp
Chopped cilantro or coriander
1 bunch

Step-by-Step Instructions

Prepare the ingredients before cooking. Cut the chicken into chunky bite-size pieces and clean the squid or octopus. Bruise the lemongrass, galangal, garlic, kaffir lime leaves, and bird's eye chilies to release their aroma. Slice the onion, cut the tomato into wedges, and juice the lemon.

Place the chicken in a large pot. Add the lemongrass, galangal, kaffir lime leaves, garlic, onion, and enough water to just cover the chicken, about 1.5 liters. Bring to a boil over medium heat, then reduce slightly and simmer until the chicken begins to cook through.