Tom Yum Soup with Grilled Chicken
Cook Time: 28 minutes
This go-to comfort soup is tasty and great if you are suffering from a cold! The heat from the chilies will clear up your head, plus a little vitamin C from the limes really helps. This recipe is based upon tom yum gai soup, a popular dish in Thailand.
Tom yum paste is available in most larger Asian grocery stores. (It will be located with the other curry pastes.) The store-bought curry paste is a little “shy” on flavor if looking to make a very robust soup. Bump it up a bit with fresh lemongrass, kaffir lime leaves, Thai bird chilies, and sliced fresh galangal. The lemongrass and bird chilies should be readily available in most major supermarkets. If your Asian grocer doesn’t carry fresh kaffir lime leaves or galangal, check the freezer because you may find them there. Any of these ingredients are optional, but I would recommend adding them if possible.
About the Thai bird chilies – these are very hot. Add them whole or cut in half and remove the seeds if you just want the chile flavor with little heat, or cut a slit in them to release the heat but keep the seeds inside the chile. Two chilies will give you a mild heat. Add more for hotter flavor!
- 2 boneless, skinless chicken breasts
- 5 tbsp. tom yum curry paste, divided
- 1 tbsp. neutral oil
- 6 tbsp. fresh lime juice, divided
- 4 cups low sodium chicken stock
- 4 kaffir lime leaves (optional)
- 2 Thai bird chilies, or more, stems removed and chile slit (optional)
- 1 stalk lemongrass (optional)
- 1/2-in. galangal, sliced (optional)
- 1/2 sweet onion, chopped
- 8 oz. fresh oyster mushrooms, roughly chopped
- 2 Roma tomatoes, seeded and diced
- Chopped cilantro, for serving
- Lime wedges, for serving
Place chicken breasts in a shallow bowl just large enough to hold them. Combine 1 tbsp. curry paste, 2 tbsp. fresh lime juice, and the oil. Pour over chicken and thoroughly coat. Set aside.
Set up grill for direct medium-high heat. Brush and oil grates before cooking. While the grill heats up, prep remaining ingredients.
Cook chicken breasts for about 4 minutes per side. (Chicken should be almost cooked through.) Remove and allow to cool. Once it is cool enough to handle, shred or chop the chicken in to bite size pieces; set aside.
In a large pot, add chicken broth, remaining 4 tbsp. tom yum paste, and if using the lime leaves, chilies, lemongrass, and galangal. Bring to a boil and reduce heat to simmer for 10 minutes. Add the onions and mushroom and continue simmering for 5 minutes; add the chicken and tomatoes, then simmer 5 more minutes. Remove from heat and stir in the remaining 1/4 cup lime juice.
Divide into soup bowls and top with freshly chopped cilantro. Serve immediately with extra lime wedges.
Recipe from Bull Outdoor Products.