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)

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.

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.

Video: 



Comments

Post a Comment

Popular posts from this blog

Bao Buns & Orange Chicken

-
Image
  Fluffy Bao Buns Recipe There’s something magical about biting into a soft, pillowy bao bun. These steamed delights, originating from Chinese cuisine, have become a favorite for their versatility—perfect for stuffing with savory fillings or enjoying plain. Whether you’re making these for a special occasion or a casual meal, this recipe will guide you to create bao buns that are light, airy, and absolutely delicious. Let’s get started! Ingredients: ⅓ cup lukewarm water ½ cup lukewarm milk 1 tablespoon active dry yeast 4 tablespoons sugar (divided: 1 tablespoon + 3 tablespoons) 2 tablespoons oil 2½ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt Instructions: Activate the Yeast: In a cup, combine the lukewarm milk, water, yeast, and 1 tablespoon of sugar. Stir well and let it proof for 5-10 minutes, until bubbly. Prepare the Wet Ingredients: Add the oil to the yeast mixture and mix well. Mix the Dry Ingredients: In a large bowl, combine the flour, baki...
Read more

Meal Preparations and Recipes of dishes I make more often during Ramadan

-
Image
Meal Prep for Easier Cooking 1. Cook & Freeze Onions Chop onions in bulk using a chopper. Cook in corn oil (easier to separate when frozen). Cool, store in a ziplock bag, and freeze. Tip: Avoid oils like coconut, as they harden and make separation difficult. 2. Cook & Freeze Tomatoes Wash and roughly chop tomatoes. In a pan, heat oil and add tomatoes and few garlic (optional). Simmer on low heat for 30 minutes with the lid on. Cool, blend (optional), pour into ice cube trays, and freeze. Transfer frozen cubes to a ziplock bag and use as needed. 3. Green Chutney Paste Prepare  Green paste in bulk, pour into ice cube trays, and freeze. Store frozen cubes in a ziplock bag. Quick Defrost: Microwave for 30s or add a little hot water. Uses:   To make mint coriander dip , green pani for pani puri and cheats. Enhances curries, fillings, or marinades. 4. Tamarind-Dates Chutney Prepare in bulk, freeze in ice cube trays, and store in ziplock bags. ...
Read more

Fruit Crêpes

-
Image
  Recipe: Crêpes Classic Crêpes Light, thin, and versatile, these crêpes are perfect for breakfast or dessert. Whether enjoyed simply with ghee and sugar or filled with your favorite toppings, they are easy to make and absolutely delicious! Ingredients 2 eggs 1½ cups milk 1–2 tbsp oil or melted butter ½ tsp vanilla essence 1 cup flour Instructions Prepare the batter: In a bowl, whisk together eggs, milk, oil (or melted butter), and vanilla essence until well combined. Gradually add the flour, whisking continuously to form a smooth, lump-free batter . ( or add all the ingredients in a blender and blend) Rest the batter (optional): Let it sit for 10–15 minutes for better texture. Cook the crêpes: Heat a non-stick pan over medium heat and lightly grease it with butter or oil. Pour a thin layer of batter into the pan, swirling to spread evenly. Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 30–60 seconds . Serve: Brush with...
Read more