Tom Yum Soup (Chicken)

Ingredients

• 6 cups Chicken broth
• 1 lb Chicken breast
• 2 stalks Lemongrass
• 2 inches Galangal (ginger sub)
• 4 Kaffir lime leaves
• 2 Red chili peppers
• 8 oz Mushrooms
• 3 tablespoons Lime juice
• 2 tablespoons Fish sauce (soy sauce sub)
• 1/4 cup Cilantro

Instructions

1. 1Slice the 1 lb of chicken breast into 1-inch bite-sized pieces. Slice the 8 oz of mushrooms into 1/4-inch 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 (400°F / 200°C).
3. 3Carefully add the bruised 2 stalks of lemongrass, the 2 inches of galangal, the 4 kaffir lime leaves, and the 2 red chili peppers to the boiling broth. Reduce the heat to medium-low (300°F / 150°C) and let the broth simmer for 10 minutes to allow the flavors to infuse.
4. 4Add the sliced 1 lb of chicken breast and the sliced 8 oz of mushrooms to the pot. Continue to simmer over medium-low heat (300°F / 150°C) for 8 to 10 minutes, or until the chicken pieces are no longer pink inside and the internal temperature reaches 165°F (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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