Tom Yum Soup with Chicken and Lemongrass
A hot and sour Thai soup with fragrant lemongrass, galangal, and kaffir lime leaves. Made with chicken and mushrooms for a comforting and flavorful lunch that is safe for nut allergies.
Ingredients
- 6 cups Chicken Broth
- 1 lb Chicken Breast
- 2 stalks Lemongrass
- 2 slices Galangal (or Ginger)
- 4 leaves Kaffir Lime Leaves
- 8 oz Mushrooms
- 2 tablespoons Fish Sauce
- 3 tablespoons Lime Juice
- 2 small Bird's Eye Chili
- 1/4 cup Cilantro
Instructions
- 1Slice chicken breast into thin strips. Slice or quarter the mushrooms.
- 2Bruise lemongrass stalks by bending them.
- 3In a large pot, bring chicken broth to a boil.
- 4Add lemongrass, galangal (or ginger), and kaffir lime leaves. Simmer for 10 minutes.
- 5Add chicken and mushrooms. Cook until chicken is cooked through, about 5 minutes.
- 6Stir in fish sauce and lime juice. Add chili for more spice.
- 7Garnish with cilantro and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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