Chicken Tom yam / tom yum. Part way through baking, remove from oven and turn the chicken pieces in the sauce, or scoop up some of the sauce and drizzle over the chicken. If your baking dish is becoming dry, add a little water (hot water if using. Add them to the stock pot.
Add Tom Yum paste and stir well until the paste dissolves. Add all the herbs (kaffir lime leaves, lemongrass, galangal, and cilantro stems) and stir. The Thai chilis are optional if you want more heat. You can cook Chicken Tom yam / tom yum using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Chicken Tom yam / tom yum
Pour in the stock and add the lime leaves and green beans or mange tout and small whole chilli peppers, if using. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent. Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Place the chicken on a baking dish in a single layer.
Chicken Tom yam / tom yum instructions
Pour all of the remaining marinade over the chicken. Note: If you make tom yam goong (shrimp tom yam), try to avoid using any chicken stock as the base as it is not the best way to present the authentic flavor. You can do so if you are preparing tom yam gai (chicken tom yum). c. Mushrooms are essential ingredients in making tom yum soup. Devein the shrimp and set aside.