Welcome to the Gourmet Chicken Series. Today we bring you the Thai Sensation, Chicken Tom Yum Soup.
Background: Tom Yum is a clear soup of course coming from the Asian paradise, Thailand and is arguably the most famous dish in Thai cuisine. Tom yum is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made up of stock and fresh herbs such as lemon grass, kaffir lime leaves, galangal, and shallots. The strong aroma and unique flavours come from the addition of fresh lime juice, fish sauce and crushed chillis before serving. Chicken tom yum is known as Tom Yum Gai. The soup is often topped with generous sprinkling of chopped coriander leaves
Ingredients: 6 white onions julienned, 8 ounces fresh ginger root, 6 red bell peppers julienned, 1 stalk celery sliced thin, 2 chopped green chile peppers, 2 chopped lemon grass, 10 kaffir lime leaves, 1/2 cup oyster sauce, 1 cup soy sauce, 3 1/2 (4 ounce) jars tom yum soup paste, 14 quarts chicken broth, 6 1/2 pounds skinless boneless chicken breast halves cut into strips, salt to taste, 1 cup reconstituted karengo (seaweed), 1 tsp. sesame oil
Method:
1. In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
2. Add chicken stock and simmer for 5 minutes.
3. Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken.
4. Simmer for 20 minutes and then check the seasoning.
5. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
6. Add seaweed, garnish with cilantro and serve.
BON APÉTIT……
