Creamy Tom Yum Chicken Soup

Name: Creamy Tom Yum Chicken Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 700 g chicken, cut into chunks; 100 g squid or octopus; 2 tbsp tom yum paste; 1 whole tomato, wedged; 3 leaves lime leaves, bruised; 1 piece galangal, sliced and crushed; 1 whole brown onion, sliced; 3 cloves garlic, crushed; 2 stalks lemongrass, crushed; 5 whole bird's eye chilies, crushed; 1 can evaporated milk; 2 tsp sugar; 1 pinch chicken bouillon; 2 tbsp lemon juice; 1 small bunch chopped cilantro or coriander

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty---

Ingredients

chicken, cut into chunks
700 g
squid or octopus
100 g
tom yum paste
2 tbsp
tomato, wedged
1 whole
lime leaves, bruised
3 leaves
galangal, sliced and crushed
1 piece
brown onion, sliced
1 whole
garlic, crushed
3 cloves
lemongrass, crushed
2 stalks
bird's eye chilies, crushed
5 whole
evaporated milk
1 can
sugar
2 tsp
chicken bouillon
1 pinch
lemon juice
2 tbsp
chopped cilantro or coriander
1 small bunch

Step-by-Step Instructions

Prepare the ingredients. Cut the chicken into bite-size pieces and clean the squid or octopus, if using. Lightly crush the galangal, lemongrass, garlic, and bird's eye chilies. Slice the onion, cut the tomato into wedges, and juice the lemon.

Place the chicken in a large pot. Add the onion, galangal, lemongrass, lime leaves, and garlic, then pour in enough water to fully cover the chicken. Cover the pot and bring to a boil over medium heat.

Once the broth is boiling, stir in the tom yum paste, bird's eye chilies, and tomato. Season with sugar and a pinch of chicken bouillon or salt. Reduce the heat to medium-low and simmer for 3 to 5 minutes so the flavors can infuse.