Step-by-Step Guide to Make Any-night-of-the-week Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup)

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Quick Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup). One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) is 4-servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) estimated approx 30 mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup) using 13 ingredients and 5 steps. Here is how you cook that.

I love Thai food and it is really one of my favorite cuisines because the food is hot, spicy and tangy - the lemongrass smell is so therapeutic for me and thus nothing like a Tom Yum chicken soup when you are feeling a little under the weather. Cook and slurp this delicious soup when its steaming hot and all your ailments will go away ! Believe me, this chicken soup will really make you feel better by clearing your sinuses if you have a cold. I first had this soup about 10 years ago - my first experience of Thai food. This place was really a very nondescript joint in a plaza close to our apartment complex and my husband and I had once bumped into it by chance during one of our evening strolls. But that first experience of having that steaming hot and spicy soup served in a huge pot , is something that I can still distinctly remember. As I had the soup, I just instantly fell in love with that flavor of lemongrass and kaffir lime although I did not know at that time what those were. So thus began my foray into the thai cuisine world and over the years I have had this soup in numerous places but I still feel that the one served in that small joint was really the best. I have tried over the years to create this soup at home and now after numerous attempts, I feel like I have finally come pretty close to that original one. Sadly that joint went out of business many years ago or I would surely have gone back to get the recipe from the owner! Here's my recipe. This will make...

Ingredients and spices that need to be Take to make Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup):

1. 1/2 pound chicken thigh of boneless pieces, cleaned and cut into small thin pieces (about 1/2 inch thick and 1 inch long)
2. 10 - 12 shrimp uncooked (medium size), shells removed
3. 2 tomatoes medium size , chopped into big chunks (roughly 1 inch)
4. 1 red onion medium (chopped into 1 inch chunks)
5. 1 inch by 1 inch ginger piece of , chopped into very thin round slices
6. 6 cloves garlic medium size , chopped into half
7. 1 tsp red chilli powder (optional)
8. 3 - 4 kaffir lime dried leaves
9. a small 1/2 inch tamarind water - ball , soaked in 1/2 cup
10. 4 cups water of
11. 1 cup coconut milk of (fresh or canned)
12. 1 tbsp lime juice fresh
13. 1 tsp salt - (per taste)

Instructions to make to make Tom Yum Chicken and Shrimp soup (Thai Hot and sour soup)

1. 1 medium hot green chilly pepper (you can omit this if you want to keep it mild or use 2-3 if you want extra spicy)
2. Wash the chicken pieces and marinate them in 1 tbsp of tom yum paste (reserve 1 tbsp paste for later in the recipe). Toss the chicken pieces into a microwave safe glass bowl with a little bit of water (about 1/4 cup) and cook for about 10 minutes until the chicken pieces are well-cooked.(If you have sensor cook or auto cook in your microwave, you could use that setting or you can also just cook the chicken on the stove). Leave the chicken pieces to cool.
3. Meanwhile, take a large pot and boil 3 cups of water in it. When the water starts boiling, add the red onions, tomatoes, ginger, garlic, green chillies, the kaffir lime leaves, the red chilli powder (if you are adding it) and the 1tbsp of tom yum paste. Cover with a lid and let t cook for about 10 minutes on medium heat.
4. Next add the shrimp to the pot and let it cook for another 5 minutes. Next take the chicken pieces and try to shred them a little bit using your hands (so that they are medium size pieces to eat in a soup). Add the chicken pieces into the pot along with the chicken stock. Next take the soaked tamarind ball and mash the ball with your hands to get the tamarind pulp. Strain this through a strainer (to get any seed and fibrous pulp out) and pour the thin tamarind pulp into the pot.
5. Next add the 1 cup of coconut milk and stir slowly for 1 minute on low flame. Do a taste test and add salt per your taste. Put the heat off and finally add the 1 tbsp of lime juice and stir well. Enjoy the soup while its hot. You can eat this with plain white rice or a piece of fresh french bread. Tom Yum is just Yum!

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