Ingredients

• 1 liter chicken stock
• 2 sticks lemongrass, lightly crushed
• 50 grams fresh galangal, peeled and sliced (available from Asian supermarkets)
• 8 tomatoes, cut into quarters, seeds removed
• 1 red bell pepper, sliced
• 4 broccoli florets
• 1 lime, juice only
• 20 grams tom yum paste (available from Asian supermarkets)
• 3 red chilies, thinly sliced
• 1 teaspoon fish sauce
• 2 teaspoons brown sugar
• 1 cup coconut milk
• 5-10 raw tiger prawns, shelled, gutted and split in half
• 2 boneless skinless chicken breasts, cut into chunks

Prep Instructions

1. On a pan heat up oil and add the tom yum paste. Fry it for 2 minutes on medium heat.
2. Add the lemongrass, galangal, tomatoes, lime juice and red chilies and fry 2 more minutes.
3. Transfer all ingredients into a medium size pot and add stock. Simmer for 15-20 minutes.
4. Add the fish sauce and brown sugar and remove from the heat.
5. Add the prawns and the cubed chicken breasts into the soup and cook on medium for 15-20 minutes.
6. Add coconut milk and mix well but gently. At this stage when it is basically done I add my vegetables (my personal twist of this dish to add some more veggies).
7. Serve garnished with coriander and a wedge of lime.

Nutrition Facts & Tips