Easy Thai chicken coconut soup

ThaisThis spicy, sweet Thai favourite is snap to make at home. It is made with Tom Yam or Tom Yum( like the soup, it  is pronounced both ways) , organic chicken stock, coconut milk, lime juice, and shredded chicken from a store-bought bird or your own leftover dinner. The finished soup is topped with fresh basil. 

This quick version adapted for the western kitchen will give you authentic flavour. The substitutions are simple, but don’t change the character of the soup, as sweetener pitch-hits for palm sugar and more common vegetables are used in place of Thai eggplant for a quick dinner. Tom Yum soup paste and other cooking pastes are common in authentic Thai cooking. The brands I use are the same ones I saw on the shelves of shops in Bangkok. Try this once and you may get hooked. 

Sauté*

1½ heaping tbsp. of Tom Yam/Tom Yum paste and 1 peeled crushed clove of garlic in a little oil

Add 1 (14 ounces) can of coconut milk

1 cup of organic chicken stock

3-4 finely sliced kaffir lime leaves (I keep these in the freezer)

Bring to simmer

Add 2 tsp. of sweetener of your choice (sugar, stevia, etc.)

1 tsp. fish sauce of to taste

Juice from 1-2 fresh limes (Add the juice from one and taste, add more if needed or to taste)

Add:

1½ cup shredded chicken

½ cup frozen petits pois

½ cups sliced red pepper 

*Add ½ cup of lightly sauté straw or any other type of sliced mushrooms. Wash and dry the mushrooms before starting anything else then you can sauté them in a separate pan while you sauté the  soup paste. 

Correct the final seasoning; you many want to add more sweeteners, fish sauce, or lime. Top the soup with mounds of finely shredded basil to serve.

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