tom yum chicken & pork soup
Really flavorful and rich.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- FOR THE STOCK
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 2 tablespoons dried shrimp
- 1 stalk lemongrass bottom 3 inches only chopped
- 2 cloves garlic minced
- 4 - black peppercorns
- 1 tablespoon galangal chopped
- 2 - red chili peppers chopped
- 6 - fresh kaffir leaves
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon shrimp paste
- 8 cups chicken stock
- FOR THE SOUP
- 1 medium onion thinly sliced
- 1 medium carrot julienned
- 4 ounces oyster mushrooms sliced
- 4 ounces skinless boneless chicken cut into chunks
- 4 ounces pork tenderloin cut into thin strips
- - lime juice and fish sauce to taste
- - cilantro for garnish
How To Make tom yum chicken & pork soup
-
Step 1Add the oil to a small pan. Once hot stir in the chili powder until the oil is red. Remove from heat and set aside.
-
Step 2Mix the remaining stock ingredients except chicken stock together in a food processor. Process into a paste. Place the stock in a large pot. Add the chili oil and the paste. Bring to a boil and reduce heat to a simmer and simmer 15 minutes. Strain the stock discarding the solids and return stock to pot.
-
Step 3Add the chicken and pork cook 3 to 5 minutes. Stir in the onion, mushrooms, and carrots. Cook for 3 to 5 more minutes. Ladle into bowls and add fish sauce and lime juice to taste garnish with cilantro
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