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