Today’s menu is Tomyum soup. Instead of the usual fiery & spicy bowl of hell, I opted to prepare the milder version of the oh-so popular Thai dish because I think it’s time that the kids graduate to the level 1 of the Scoville scale. Hehe.
This recipe is crazy simple but I promise you that a sip of the clear yet flavorful and aromatic soup would be like a taste of Thailand bursting in your mouth. 🙂
But the obvious reason why Tomyum soup, it’s because I just want the leftover ingredients to be put to good use before grocery day. 😉
- 1-2 large chicken breasts (sliced)
- some squid
- some prawns
- some vegetables (capsicum, broccoli, cauliflower, carrots, snow peas, tomatoes etc)
- some mushrooms (oyster, enoki, button, shiitake, etc)
- 1-2 onions (rings)
- 1-2 garlic (crushed)
- A small knob of ginger root (roughly chopped)
- A small knob of galangal/blue ginger (roughly chopped)
- 3-4 sticks of lemongrass (white part only, crushed)
- 4-5 kaffir leaves
- 2-3 bird’s eye chilli (more if you like- slit lengthwise)
- 2-3 tbsp fish sauce
- 2-3 tbsp lime juice
- Salt & sugar
- Fill pot halfway with water. Let it come to a rolling boil.
- Add onions, garlic, ginger root, galangal, lemon grass, kaffir leaves, bird’s eye chilli, fish sauce, lime juice and chicken breasts.
- Lower the fire to medium and let the chicken cook through.
- Add hardy vegetables (carrots) and let come to a boil.
- Add prawns & squid and let it cook through and not for too long.
- Finally, add the less hardy vegetables (capsicums) & mushrooms (oyster).
- Correct the taste with salt and sugar and lime juice and fish sauce.
- Garnish with coriander leaves and serve with warm rice.