Tom Yum Chicken Soup (with a twist)

Why You’ll Love This Tom Yum Chicken Soup (with a twist)

Ingredients:

🍗 500g (1 lb) boneless, skinless chicken thighs, sliced
🧅 1 medium onion, sliced
🧄 3 cloves garlic, minced
🍋 2 stalks lemongrass, smashed and cut into 3-inch pieces
🌶️ 3-4 Thai bird’s eye chilies, smashed (adjust for heat preference)
🍄 200g (7 oz) mushrooms, sliced (shiitake or button mushrooms)
🥔 1 medium sweet potato, peeled and cubed
🥥 1 can (400ml) coconut milk
🥣 4 cups chicken broth
🥄 2 tbsp fish sauce
🍋 2 tbsp lime juice (more to taste)
🍅 2 roma tomatoes, quartered
🥄 1 tbsp brown sugar
🌿 Fresh cilantro, chopped for garnish
🧂 Salt to taste

Preparation Time:

Prep: ⏱️ 15 minutes
Cooking: ⏱️ 30 minutes
Total: ⏱️ 45 minutes

Instructions:

Infuse the broth:
🧄 Step 1: In a large pot, add the chicken broth, lemongrass, garlic, bird’s eye chilies, and brown sugar. Bring it to a boil and let it simmer for about 5-7 minutes to release all the aromatic flavors.
Cook the chicken and sweet potato:
🍗 Step 2: Add the sliced chicken thighs and cubed sweet potato. Cook for about 10-12 minutes, until the chicken is cooked through and the sweet potatoes are tender.
Add the vegetables and coconut milk:
🍅 Step 3: Stir in the mushrooms, tomatoes, and coconut milk. Let the soup simmer for an additional 5-7 minutes until the vegetables are softened and the flavors meld together.
Season the soup:
🥄 Step 4: Add the fish sauce, lime juice, and salt to taste. Adjust the seasoning with more lime juice or fish sauce as needed.
Garnish and serve:
🌿 Step 5: Remove the soup from heat. Discard the lemongrass stalks. Ladle the soup into bowls and garnish with fresh cilantro.

Zesty, Hearty, and Flavorful!

This version of Tom Yum Chicken Soup combines the freshness of lime and lemongrass with the sweetness of sweet potato, making it even more nourishing and flavorful. Serve with a side of rice or rice noodles for a complete meal