Tom Yum with chicken
House of Asia's Tom Yum Soup with Paste is a quick culinary journey to Thailand. Just 25 minutes and you're ready to go!
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
25 min
Difficulty level
EASY
INGREDIENTS
- 1 spoon Tom Yum House of Asia and/ or Tom Yum Kanokwan Pastes
- 200 ml Coconut milk 12-14% House of Asia
- 100 gr Straw mushrooms House of Asia
- 2 – 3 tablespoons House of Asia Fish Sauce
- 1 onion, cut into slices
- 150 g skinless chicken leg meat, finely chopped
- 800 ml chicken broth
- 100 g cherry tomatoes, cut in half
- 50 g finely chopped coriander
- 1 lime
- 2-3 tablespoons of oil
A METHOD OF PREPARING
- Pour oil into a heavy-bottomed pot and sauté the onion. Add the tom yum paste, stir, and cook for 2 minutes over medium heat. Then add the sliced mushrooms, pour in the broth, and simmer for about 10 minutes.
- After this time, add the chicken, coconut milk, and chopped cilantro. Cook for a few minutes. Add the chopped cherry tomatoes, and season with lime juice and fish sauce.
- Serve with coriander leaves.
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