Tom Yum Soup with Chicken and Mushrooms (Peanut-Free)

Ingredients

• 6 cups Chicken broth
• about 450 g Chicken breast (sliced thinly)
• about 225 g Mushrooms (shiitake or oyster)
• 2 stalks Lemongrass (bruised)
• 4 slices Galangal (sliced)
• 4 Kaffir lime leaves (torn)
• 2 tbsp Fish sauce
• 3 tbsp Lime juice
• 1 tbsp Chili paste (without peanuts)
• 0.25 cup Cilantro (chopped)

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

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 204.4°C (200°C).
2. 2Add the 2 bruised stalks of lemongrass, 4 slices of galangal, and 4 torn kaffir lime leaves to the boiling broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 5 minutes to allow the flavors to infuse.
3. 3Increase the heat back to medium-high and add the about 450 g of thinly sliced chicken breast and the about 225 g of mushrooms. Cook for 5 to 7 minutes, or until the chicken is no longer pink in the center (internal temperature should reach 74°C or 74°C) and the mushrooms are tender.
4. 4Reduce the heat to low and stir in the 2 tablespoons of fish sauce, 3 tablespoons of lime juice, and 1 tablespoon of chili paste until fully combined.
5. 5Remove the pot from the heat.
6. 6Ladle the Tom Yum soup into bowls and garnish with the 0.25 cup of chopped cilantro just before serving. Serve hot.

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