Tom Yum Chicken & Pork Soup

blentz8 avatar
By barbara lentz
from beulah, MI

Really flavorful and rich.

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serves 4-6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients

  • FOR THE STOCK
  •   2 Tbsp
    vegetable oil
  •   1 tsp
    chili powder
  •   2 Tbsp
    dried shrimp
  •   1 stalk(s)
    lemongrass bottom 3 inches only chopped
  •   2 clove
    garlic minced
  •   4
    black peppercorns
  •   1 Tbsp
    galangal chopped
  •   2
    red chili peppers chopped
  •   6
    fresh kaffir leaves
  •   2 Tbsp
    fish sauce
  •   2 Tbsp
    lime juice
  •   2 tsp
    lime zest
  •   1 tsp
    shrimp paste
  •   8 c
    chicken stock
  • FOR THE SOUP
  •   1 medium
    onion thinly sliced
  •   1 medium
    carrot julienned
  •   4 oz
    oyster mushrooms sliced
  •   4 oz
    skinless boneless chicken cut into chunks
  •   4 oz
    pork tenderloin cut into thin strips
  •  
    lime juice and fish sauce to taste
  •  
    cilantro for garnish

How To Make

  • 1
    Add the oil to a small pan. Once hot stir in the chili powder until the oil is red. Remove from heat and set aside.
  • 2
    Mix 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.
  • 3
    Add 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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