Tom Yum Soup (Chicken)

Ingredients

• 6 cups Chicken broth
• about 450 g Chicken breast
• 2 stalks Lemongrass
• 5.08 cm Galangal (ginger sub)
• 4 Kaffir lime leaves
• 2 Red chili peppers
• about 225 g Mushrooms
• 3 tablespoons Lime juice
• 2 tablespoons Fish sauce (soy sauce sub)
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g of chicken breast into 2.54 cm bite-sized pieces. Slice the about 225 g of mushrooms into 0.635 cm thick slices. Firmly hit the 2 stalks of lemongrass with the back of a knife or a rolling pin until bruised to release their flavor.
2. 2Pour the 6 cups of chicken broth into a large pot and bring it to a rolling boil over high heat (204.4°C / 200°C).
3. 3Carefully add the bruised 2 stalks of lemongrass, the 5.08 cm of galangal, the 4 kaffir lime leaves, and the 2 red chili peppers to the boiling broth. Reduce the heat to medium-low (148.9°C / 150°C) and let the broth simmer for 10 minutes to allow the flavors to infuse.
4. 4Add the sliced about 450 g of chicken breast and the sliced about 225 g of mushrooms to the pot. Continue to simmer over medium-low heat (149°C / 150°C) for 8 to 10 minutes, or until the chicken pieces are no longer pink inside and the internal temperature reaches 74°C.
5. 5Remove the pot from the heat. Stir in the 3 tablespoons of lime juice and the 2 tablespoons of fish sauce. Taste the soup and, if desired, add a little more lime juice for sourness or fish sauce for saltiness.
6. 6Ladle the hot soup into individual serving bowls. Garnish each bowl generously with the 1/4 cup of fresh cilantro. Serve immediately.

Substitutions

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