My son Ali made this soup for dinner at our house a couple of nights ago and I don’t think I’ve ever had better. It was so delicious that I kept taking a little more rice, and then a little more soup until I’d eaten way more than I should have!
This recipe makes a very large pot of soup, but it freezes well and taste even better the next day. Thanks, Ali for sharing this amazing recipe.
2 large onions, sliced
1 Tbsp olive oil
1/3 cup water
1/2 cup Thai Tom Yum Paste*
4 cups chicken stock or veggie broth
4 cups water
6 Kefir Lime leaves*
1.5 lbs. boneless, skinless chicken breast, thinly sliced
1 package fresh shiitake mushrooms, sliced (can substitute button mushrooms)
2-4 Tbsp Fish Sauce* (to taste)
4 large or 6 small fresh tomatoes, diced
1 cup cilantro, roughly chopped
24 oz. coconut milk
juice from 1/2 lime
salt and pepper to taste
3 cups jasmine rice, cooked with 2 tsp salt
Heat olive oil in a large stockpot. Add onions and 1/3 cup water. Cook on low heat for 20 minutes until onions are softened, but not browned.
Add Tom Yum paste, stir well and cook for a minute or two. Increase heat to medium and add chicken stock, water and kefir lime leaves. Bring to a boil and add chicken and mushrooms. Cook until mushrooms are soft and chicken is cooked through.
Season with fish sauce to taste, and add fresh tomatoes. Continue to cook 3-4 minutes and add cilantro. Remove from heat and add coconut milk. Finally, add lime juice and salt and pepper to taste.
Serve in a bowl with a side plate of jasmine rice. (You can put the rice in the soup bowl first, but we love to take a scoop of rice and dip it in the soup.)
*If not available locally, these ingredients are available online. I’ve also seen the Tom Yum Paste referred to as Hot and Sour Paste. Substitute Tofu for the chicken and add it last with the coconut milk for a vegetarian version.