Chicken and Seafood Tom Yum

Name: Chicken and Seafood Tom Yum
Cuisine: American
Ingredients: 5-6 cups chicken broth; 2 pcs galanga, sliced; 2 lemon grass, bashed lightly and cut; 2 pcs tomatoes, cut into quarters; 6-8 pcs kafir leaves; 2 tbsp red curry paste; 1 tbsp sambal oelek; 1 chicken breast, chopped into bit-size pieces; 2 cups frozen seafood cocktail; 1/2 cup evaporated milk; Button mushroom, sliced; 3-4 pcs young corn, cut into bite-site pieces; Juice of 1 lime; 1-2 tbsp fish sauce to taste; Coriander leaves to garnish

alfredsanpedro @theweekenddinnerlog

Chicken and Seafood Tom Yum

alfredsanpedro @theweekenddinnerlog

Saved

Ingredients

5-6 cupschicken broth
2 pcsgalanga, sliced
2lemon grass, bashed lightly and cut
2 pcstomatoes, cut into quarters
6-8 pcskafir leaves
2 tbspred curry paste
1 tbspsambal oelek
1chicken breast, chopped into bit-size pieces
2 cupsfrozen seafood cocktail
1/2 cupevaporated milk
Button mushroom, sliced
3-4 pcsyoung corn, cut into bite-site pieces
Juice of 1 lime
1-2 tbspfish sauce to taste
Coriander leaves to garnish

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Steps

1

Bring chicken broth to boil then add galanga, lemongrass and tomato. Simmer for 15 minutes or until tomato has soften and fragrant.
2

Add red curry paste and sambal oelek. Simmer for 2-3 minutes.
3

Add chicken and seafood cocktail. Simmer for 10-15 minutes or until chicken is cooked. Then add the vegetables. Simmer for 5 minutes.
4

Add the evaporated milk for a creamier soup. Turn down heat to a gentle simmer for 3 minutes. Turn off heat.
5

Add the lime juice in small portion, stirring as you go so that the milk will not curd. Serve hot.