Halal Tom Yum Gai (Chicken Tom Yum Soup) that won't disappoint you.
Servings: 4
Ingredients:
4 chicken leg quarters, skinless (halal)
1 litter (4.2 cups) chicken stock
5 shallots, medium size
5 cloves of garlic
4 large red chilies, remove the seeds
4 red Thai chilies
2 galangal, thinly sliced
4 lemongrass stalks, cut into 4 cm of length
6 fresh kaffir lime leaves, torn
2 tomatoes, cut into small dice
2 cups straw mushroom, cut into halves
2 cups champignon mushrooms, cut into 4 pieces
1 cup enoki mushrooms
½ cup of fresh coriander leaves, washed and coarsely chopped
1 teaspoon sugar
1 tablespoon tamarind, soaked in 1/3 cup hot water
2 tablespoons of fresh lime juice
1 tablespoon Namprik Pao (Thai chili paste)
1 teaspoon vegetable oil
1 Tablespoon evaporated milk or coconut milk
Salt and pepper (to taste)
Cooking Instructions:
1. In a pot, bring chicken stock to boil. Add the chicken and boil the chicken until tender.
2. Cut large red chilies and remove the seeds, cut the lemongrass into 4 cm long pieces, thinly slice the galangal.
3. Put the garlic, shallots, large seedless red chilies, red Thai chilies, and vegetable oil into a blender. Blend them until smooth.
4. In a medium-sized soup pot, heat the vegetable oil. Add all the ingredients mixed in step #2. Sautee the ingredients until fragrant.
5. Add galangal, lemongrass, lime leaves, and Namprik Pao. Sautee again about 3 minutes.
6. Add the broth. Boil on low heat for 10 minutes.
7. Add the mushrooms and tamarind water, and simmer for about 7 minutes.
8. Add salt, pepper, and lime juice.
9. Add pulled chicken and cook the soup for another 1 minute.
10. Remove from the stove and transfer to a plate.
11. Sprinkle with tomatoes and cilantro (chopped into small pieces).
12. Serve the soup while it is still hot.
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19 фев 2022
