| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 8g | 2g | 19g |
| sugars | fibre | protein | salt |
| 3g | 3g | 25g | 1.2g |
As many of you may know, I’ve spent my life in Nebraska, cut from the traditional Midwestern cloth where comfort food is synonymous with home. However, since introducing my palate to the vibrant and aromatic world of Southeast Asian cuisine, I’ve willingly given a section of my culinary heart to the mouth-watering delicacy that is Tom Yum Soup with Kaffir Lime Leaves. This bowl of nourishing delight serves not only as a testament to my love of creating a symphony of flavors, but also beautifully marries gut-warming comfort with refreshing, feel-good wholesomeness.
The Magic of South-East Asian Cuisine
Not unlike the hearty stew recipes of the American Midwest, this Tom Yum Soup develops its flavors by slowly simmering to perfection. However, the use of ingredients like lemongrass, galangal, and bird’s eye chili creates a mesmerizing fusion of spicy, sour, and umami, setting it distinctly apart. Underlying health benefits of these ingredients include boosting the immune system, improving digestion, and even aiding in weight loss, bringing together a heartening soup that is not only full of tasty goodness but would also make your dietitian smile. You can learn more about the benefits from this this Healthline article on galangal (a.k.a. Thai ginger).
Dishes that Pair Well with Tom Yum Soup
As tradition dictates in most Southeast Asian meals, Tom Yum Soup with Kaffir Lime Leaves is usually served alongside a humble portion of jasmine rice. However, being a culinary explorer, I encourage fellow gourmands to tread with me off-the-beaten-path. Try pairing it with a green papaya salad or even a simple grilled chicken skewer. And why stop there? The next time you’re throwing a dinner party, consider adding this delightful soup to your menu alongside your favorite Nebraska beef stew! This comparison guide between Beef Stew and Tom Yum might provide some more inspiration.
In conclusion, while my roots remain in the wholesome Midwestern fare, the Tom Yum Soup with Kaffir Lime Leaves has certainly earned a special place in my cooking repertoire. It’s this vivid blend of traditions that keeps the love burning in my food-filled heart.
What You’ll Need
- 1.5 liters of water
- 4 stalks of lemongrass
- 1 inch piece of galangal
- 10 Kaffir lime leaves
- 10 bird’s eye chilis
- 3 cloves of garlic
- 500 grams of chicken breast
- 2 large tomatoes
- 2 white onions
- 2 teaspoon of sugar
- 3.5 tablespoon fish sauce
- 1.5 cups of lime juice
- Handful of fresh cilantro
Method
Step One
Pour 1.5 liters of water in a large pot and bring it to a boil.
Step Two
While waiting for the water to boil, prepare your ingredients. Finely chop the 4 stalks of lemongrass, 1 inch piece of galangal, 10 Kaffir lime leaves, 10 bird’s eye chilis, and 3 cloves of garlic.
Step Three
When the water is boiling, add in the chopped lemongrass, galangal, Kaffir lime leaves, bird’s eye chilis, and garlic. Let it simmer for 15-20 minutes.
Step Four
While the herbs are simmering, cut 500 grams of chicken breast into thin stripes, and chop 2 large tomatoes and 2 white onions into small pieces.
Step Five
Add the chicken, tomatoes, and onions to your pot. Stir well to combined with all the ingredients.
Step Six
To season your soup, add in 2 teaspoons of sugar, 3.5 tablespoons of fish sauce, and 1.5 cups of lime juice. Stir again and let it simmer for another 10 minutes.
Step Seven
Finally, garnish your Tom Yum Soup with a handful of fresh cilantro before serving. Enjoy while it’s hot.
