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Thai Kitchen Recipes

Tom Yum Soup



  • Cook Time:35 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:hard
5

Ingredients:

3 cups (750 mL) Kitchen Basics No Salt Added Chicken Cooking Stock or No Salt Added Vegetable Cooking Stock

1/3 cup (75 mL) fresh lime juice

2 to 3 tbsp (30 – 45 mL) Thai Kitchen® Premium Fish Sauce

2 tbsp (30 mL) sugar

3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches (5 – 7.5cm)

1 piece (1-inch / 2 cm) fresh galangal or Chinese ginger, sliced and bruised

2 kaffir lime leaves (optional)

2 tbsp (30 mL) Thai Kitchen® Roasted Red Chili Paste

1 lb (500g) boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed

1 can (14 fl oz / 425 mL) straw mushrooms, drained

1/2 small onion, thinly sliced

2 Thai chilies, chopped

1 small tomato, diced

Cilantro sprigs (optional)

Directions:

In large saucepan, combine stock, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.

Stir in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.

Remove lemongrass, kaffir lime leaves and galangal before serving. Garnish with cilantro.

Thai Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.

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