Step-by-Step Guide to Prepare Award-winning Chicken and Seafood Tom Yum

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken and seafood tom yum. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken and Seafood Tom Yum is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Chicken and Seafood Tom Yum is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken and seafood tom yum using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Seafood Tom Yum:

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

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.

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