Tom Yum Soup

lemongrass, makrut lime leaves

STARS

This piping hot soup gets great depth from broth simmered with ginger, garlic, and onions, plus the savory addition of button mushrooms, cherry tomatoes, and shredded chicken. Garnish with cilantro and a squeeze of sour lime to tease out fragrance from the lemongrass and makrut lime leaves, then enjoy the comfy warmth and pleasant zing of each spoonful.

Difficulty Level

Total Time: 1 hour and 10 minutes

Active Time: 20 minutes

Ingredients

Tom Yum Broth

1 tablespoon canola oil
2 garlic cloves, sliced thinly
1 yellow onion, diced into ½ inch pieces
2 stalks lemongrass, bruised with a knife
1 tablespoon tom yum soup base
1 tablespoon minced fresh ginger
4 cups water
4 makrut lime leaves
1 Thai chile, minced
2 cups chopped button mushrooms

Soup

4 boneless, skinless chicken breasts
1 lime, sliced into wedges
Fresh cilantro, for garnish
1 cup halved cherry tomatoes
4 whole Thai chiles

Directions

To make the broth, heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook, stirring, until softened, about 5 minutes.

Stir in the lemongrass, soup base, and ginger and cook for 2-3 minutes.

Add the water, lime leaves, and chile and bring to a simmer. Cover and simmer for 1 hour. Add the button mushrooms for the last 10 minutes of cooking time. Remove the lime leaves. Adjust the seasoning.

Bring a large saucepan of salted water to a simmer. Add the chicken breasts and poach until cooked through, 8-10 minutes. Transfer to a plate, cool slightly, then shred with two forks or your hands.

To assemble the soup, divide the shredded chicken between bowls. Ladle in the broth with mushrooms and garnish with lime wedges, cilantro, cherry tomatoes and chiles.