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.
1
Boil the chicken broth until ready. Add salt to taste.
- Chicken thighs: 1 piece
- Salt: to taste
2
Rinse the rice and soak it for 10 minutes.
- 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.
- Canned tom yum soup: 300 g
7
Add mushrooms, cook for another 3 minutes.
- Button mushrooms: 150 g
8
transfer rice
- Jasmine rice: 100 g
9
Cut the cherry tomatoes in half and add them to the soup immediately.
- Cherry tomatoes: 100 g
10
Before serving, pour coconut milk to taste.
- Coconut milk: 100 ml
11
Garnish with cilantro sprigs.
- Cilantro: 1 bunch