Tom yum chicken

Ingredients

For Red Curry Paste

• 1 small piece galangal (about 1 inch, peeled)
• 1 stalk lemongrass (bottom white part only, chopped)
• 4–5 keffir lime leaves (middle vein removed)
• 4–5 shallots (peeled and halved)
• 4 garlic cloves
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon paprika powder
• Water (as needed, for blending)

For Tom Yum Soup

• 700–800g chicken (boneless or with bones, cut into pieces)
• 1½–2 tablespoons red curry paste
• 1 medium onion (finely chopped)
• 2 tablespoons coconut oil
• 1 tomato (diced) or 4–5 cherry tomatoes (halved)
• Salt (to taste)
• 700–900ml chicken stock (or 1 stock cube + water)
• 1 stalk lemongrass (bruised with the back of a knife)
• 5–6 kaffir lime leaves
• 3–4 slices galangal
• 1–2 teaspoons jaggery or brown sugar
• 1 tablespoon soy sauce
• Lime juice (to taste)
• 200ml coconut milk
• Fresh coriander leaves (for garnish)

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Directions

For the Red Curry Paste

1. Add galangal, lemongrass, keffir lime leaves, shallots, garlic, Kashmiri chili powder, paprika powder, and a small amount of water into a blender.
2. Blend into a smooth paste, adding more water if necessary.
   • Tip: Store leftover paste in an airtight container in the freezer for up to 3 months.

For Tom Yum Soup

1. Heat coconut oil in a deep pan over medium heat. Add the finely chopped onion and sauté until translucent.
2. Add the prepared red curry paste and sauté for 1–2 minutes until aromatic.
3. Add the chicken pieces and cook for 3–4 minutes, stirring occasionally to coat the chicken in the curry paste.
4. Add the diced tomato or halved cherry tomatoes, season with salt, and mix well.
5. Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 10–15 minutes.
6. Add the bruised lemongrass stalk, keffir lime leaves, and galangal slices. Stir in jaggery, soy sauce, and lime juice. Bring the mixture to a boil again.
7. Cover and simmer on low heat for another 10 minutes, allowing the flavors to meld.
8. Stir in the coconut milk and simmer gently for 2–3 minutes. Do not boil after adding coconut milk to avoid curdling.
9. Taste and adjust the seasoning with more lime juice, soy sauce, or salt if needed.
10. Garnish with fresh coriander leaves before serving.

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Serving Suggestion

Serve hot with steamed jasmine rice or enjoy as a standalone dish for a comforting meal.

Notes

• If you prefer a spicier soup, add fresh red chilies or chili flakes while sautéing the curry paste.
• For a vegetarian version, substitute chicken with tofu, mushrooms, or mixed vegetables and use vegetable stock.

Ingredients 

For red curry paste

Small piece Galangal

1 Lemon grass root (only bottom part)

4-5 Kefir lime leaves middle vein part removed 

4-5 Shallots

4 Garlic

Kashmiri chilli powder

Paprika powder

Little water to Blend to a paste

For The Tom yum soup

700-800g Chicken

1½-2 Tablespoon red curry paste.

1 onion finely chopped

Coconut oil

1 tomato/ 4-5 cherry tomatoes

Salt as needed

700-900ml chicken stock ( or stock cube+ water)

1 lemon grass 

5-6 kefir lime leaves

Galangal

1-2 Teaspoon jaggery/ brown sugar

1 Tbsp soy sauce

Lime juice ( according to taste)

Coconut milk

Coriander leaves

Directions

Add the ingredients for the curry paste in a blender and blend to a smooth paste.

*Can store leftover paste in a freezer to use later.*

In a pan add coconut oil,  finely chopped onion and sauté.

Add the red curry paste and saute

Add chicken and mix and cook for few minutes.

Add 1 tomato/ 4-5 cherry tomatoes, salt and mix.

Pour 750-900 ml chicken stock ( or stock cube + water) and bring to boil.

Cover and cook on low flame for 10-15 minutes.

Add in lemon grass roots and stalk ( pound with a pestle or back of the knife) galangal slices, kefir lime leaves, brown sugar,  soy sauce, lime juice/ tamarind Extract and bring to boil.

Cover and cook on low for 10 minutes.

Add in coconut milk, bring to a boil.

Garnish with coriander leaves.