Recipe of Quick Chicken and Seafood Tom Yum

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken and seafood tom yum. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken and Seafood Tom Yum is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chicken and Seafood Tom Yum is something that I’ve loved my whole life. They are nice and they look wonderful.

This Thai tom yum soup will stay on your family favorite list forever. It's made with shrimp, chicken stock, mushrooms, veggies, and spices. Serve tom yum soup as is for a flavorful appetizer or with steamed white rice or sticky rice as a main dish. You can either place some rice in a bowl and serve.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken and seafood tom yum using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken and Seafood Tom Yum:

1. Make ready chicken broth
2. Make ready galanga, sliced
3. Make ready lemon grass, bashed lightly and cut
4. Get tomatoes, cut into quarters
5. Prepare kafir leaves
6. Make ready red curry paste
7. Get sambal oelek
8. Take chicken breast, chopped into bit-size pieces
9. Take frozen seafood cocktail
10. Take evaporated milk
11. Get Button mushroom, sliced
12. Prepare young corn, cut into bite-site pieces
13. Get Juice of 1 lime
14. Take fish sauce to taste
15. Get Coriander leaves to garnish

Tom yum or tom yam is a type of hot and sour Thai Chinese soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words. In this tom yum recipe, I'll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand).

Steps to make Chicken and Seafood Tom Yum:

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.

The words "tom yam" are derived from two Thai words. In this tom yum recipe, I'll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand). Made this tonight with chicken and prawns. Hi mark, I eat tom yum soup chicken in mbk bangkok one week ago, I cant forget the. You can also use chicken instead of seafood.

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