Chicken and shrimp soup
Description
The soup is simple and quick to prepare. The ingredients listed in the recipe are the ones most commonly available, without exotic lemongrass, kaffir lime leaves, palm sugar, or galangal. Without all these, homemade "Tom Yum" soup turns out just as tasty and aromatic. All necessary ingredients are already included in the ready-made "Tom Yum" paste, but if you'd like a richer broth, add a bit of fresh ginger and garlic. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Thaw the shrimp in advance, wash the chicken fillet and vegetables. Soak the mushrooms beforehand and let them swell.
- 2
Step 2
Peel the shrimp tails, removing the shells and veins. Transfer the shells to a saucepan, cover with water, and simmer for about 5 minutes.
- 3
Step 3
Strain the broth, then add chicken fillet cut into cubes, sliced shiitake mushrooms together with the water they were soaked in, and green onions. Simmer the soup for about 10 minutes. Instead of dried mushrooms, you can use regular fresh button mushrooms.
- 4
Step 4
Cut the tomato into quarters, grate the flesh on a grater, and discard the skin. Add the tomato pulp to the soup and cook for another 5 minutes.
- 5
Step 5
Pour coconut milk and fish sauce into a saucepan, add "Tom Yum" paste, and bring to a boil.
- 6
Step 6
Add shrimp to the soup, season with salt and pepper to taste, add a little sugar, and put in chili pepper to taste. Simmer over low heat for about 2 minutes.
- 7
Step 7
Add the chopped green onions to the soup, pour in the lemon juice, and immediately turn off the stove.
- 8
Step 8
When serving, sprinkle the soup with fresh coriander if you like.
- 9
Step 9
Very tasty and aromatic Tom Yum soup with chicken and shrimp is ready!