Tom Yum Soup with Chicken and Fresh Shiitake Mushrooms

Name: Tom Yum Soup with Chicken and Fresh Shiitake Mushrooms
Total time: 2400 s
Yield: Serves two people (parent and child)
Ingredients: Tom Yum Ingredients:; 3 stalks lemongrass, cut into 2-inch pieces and smashed; 3 kaffir lime leaves, torn with the center stem removed; 1 slice galangal, smashed; 10 Thai bird’s eye chilies, lightly crushed (adjust to taste); 3 cloves garlic, smashed; 3 shallots, smashed; 2 cilantro roots, smashed; 1 stalk sawtooth coriander (culantro), cut into 2-inch pieces; 1 1/8 pounds chicken pieces (about 1/2 kilogram), any cut you like; 4 cups chicken broth or water (about 1 liter); 5-10 fresh shiitake mushrooms, stems trimmed and large ones halved; Fried chili flakes or roasted chili powder (add more for extra heat); Seasoning Ingredients:; 2 tablespoons fish sauce (30 ml); 1 teaspoon salt (5 grams); 1 teaspoon granulated sugar (4 grams); 1 tablespoon lime juice (15 ml); 1 tablespoon tamarind paste (15 ml); 2 tablespoons Thai chili paste (nam prik pao) (30 ml)

คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

พระรามที่สอง 60 กรุงเทพมหานคร

I bought 1 kilogram (about 2.2 pounds) of fresh shiitake mushrooms for 50 baht. After making several dishes, I still had some left, so I tried making Tom Yum with them. The aroma and flavor are even better than with straw mushrooms.

คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

พระรามที่สอง 60 กรุงเทพมหานคร

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Ingredients

40 minutes

Serves two people (parent and child)

Tom Yum Ingredients:
3 stalkslemongrass, cut into 2-inch pieces and smashed
3kaffir lime leaves, torn with the center stem removed
1 slicegalangal, smashed
10Thai bird’s eye chilies, lightly crushed (adjust to taste)
3 clovesgarlic, smashed
3shallots, smashed
2cilantro roots, smashed
1 stalksawtooth coriander (culantro), cut into 2-inch pieces
1 1/8 poundschicken pieces (about 1/2 kilogram), any cut you like
4 cupschicken broth or water (about 1 liter)
5-10fresh shiitake mushrooms, stems trimmed and large ones halved
Fried chili flakes or roasted chili powder (add more for extra heat)
Seasoning Ingredients:
2 tablespoonsfish sauce (30 ml)
1 teaspoonsalt (5 grams)
1 teaspoongranulated sugar (4 grams)
1 tablespoonlime juice (15 ml)
1 tablespoontamarind paste (15 ml)
2 tablespoonsThai chili paste (nam prik pao) (30 ml)

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Steps

40 minutes

1

Cut the chicken into large bite-sized pieces. If the shiitake mushrooms are large, cut them in half. Trim off any tough stems. Smash and cut the Tom Yum herbs as directed.
2

Add the broth or water and chicken to a pot. Cover and bring to a boil over high heat. Add a pinch of salt. Do not stir until it boils. Once boiling, skim off any foam for a clear broth. Reduce to low heat and simmer for 20 minutes until the chicken is tender.
3

Add the Tom Yum herbs and fresh shiitake mushrooms. Simmer for another 5 minutes. Stir in the Thai chili paste (nam prik pao).
4

Ladle into bowls. Adjust seasoning to taste. Top with fried chili and cilantro. Add more fish sauce or lime juice for extra flavor. Serve hot.

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Cooksnaps

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คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

Published in the US on July 17, 2025 14:01

พระรามที่สอง 60 กรุงเทพมหานคร

ปริญญาโท ศิลปศาสตรมหาบัณฑิต ครูสอนดนตรีสากล และ รักการประกอบอาหารแบบประยุกต์ เน้นดัดแปลงวัตถุดิบที่มีเหลือ ด้วยวิธีของตนเองที่ง่ายในความแตกต่าง รสชาติอร่อย แปลกใหม่ และเสริมเคล็ดลับความรู้เพิ่มเติมในบางสูตร

Keywords

Soup Chilies Shallot Lemon Grass Fish Mushroom Cilantro Culantro Galangal Kaffir Lime Shiitake Lime Chicken Poultry Garlic

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