Tom Yum soup

8 servings

50 minutes

Tom Yum is an iconic dish of Thai cuisine known for its vibrant, spicy, and rich flavor. Its history roots in Thai gastronomic traditions where fresh seafood or chicken combines with a sour-spicy broth enriched with coconut milk and aromatic spices. In this recipe, chicken broth serves as the base complemented by canned Tom Yum soup and coconut milk. Mushrooms add softness while cherry tomatoes provide a fresh tanginess. Jasmine rice makes the dish heartier and cilantro completes the flavor composition. Tom Yum is not just a soup but a symphony of flavors balancing spiciness, sourness, and light creaminess for an unforgettable gastronomic experience.

Energy value per serving

• Calories: 122.2
• Proteins: 7.7g
• Fats: 5g
• Carbohydrates: 11.8g

Ingredients

• Coconut milk: 100 ml
• Chicken thighs: 1 pc
• Champignons: 150 g
• Cherry tomatoes: 100 g
• Jasmine rice: 100 g
• Coriander: 1 bunch
• Canned Tom Yum Soup: 300 g
• Salt: to taste

Cooking steps

1. Boil the chicken broth until ready. Add salt to taste.

   Required ingredients:

   • Chicken thighs: 1 piece
   • Salt:  to taste

2. Rinse the rice and soak it for 10 minutes.

   Required ingredients:

   • Jasmine rice: 100 g

3. Boil until cooked.

4. Prepare canned tom yum soup and coconut milk.

5. Cut the mushrooms into quarters.

6. Pour the canned soup into the prepared broth.

   Required ingredients:

   • Canned Tom Yum Soup: 300 g

7. Add mushrooms, cook for another 3 minutes.

   Required ingredients:

   • Champignons: 150 g

8. transfer rice

   Required ingredients:

   • Jasmine rice: 100 g

9. Cut the cherry tomatoes in half and add them to the soup immediately.

   Required ingredients:

   • Cherry tomatoes: 100 g

10. Before serving, pour coconut milk to taste.

    Required ingredients:

    • Coconut milk: 100 ml

11. Garnish with cilantro sprigs.

    Required ingredients:

    • Coriander: 1 bunch