Tom Yum Soup with Chicken Wings

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5.0

12 reviews
Excellent

Tom Yum Soup with Chicken Wings

A comforting soup infused with lemongrass, galangal and lime leaves; the essence of Thai home cooking. The chicken wings turns plain water into a luxuriously rich and flavourful broth in a short time. This is an excerpt from my cookbook SABAI.

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Ingredients

Servings
  • 5 cups water
  • pounds chicken drumettes (see notes 1 and 2)
  • ½ cup coarsely chopped shallots
  • 3-4 tablespoons fish sauce
  • 2-3 teaspoons granulated sugar
  • 5 spicy dried chilies such as Thai chilies or chiles de árbol, or more to taste (see note )
  • 2 stalks lemongrass bottom halves only, smashed and cut in 2-inch (5 cm ) pieces
  • 10 thin slices galangal about 25 g.
  • 10 makrut lime leaves
  • 3.5 ounces oyster or shimeji mushrooms
  • cups halved cherry tomatoes
  • 3 to 4 tablespoons lime juice
  • 7 to 8 prigs cilantro chopped
  • jasmine rice for serving
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Instructions

  1. Bring the water to a boil in a large pot over high heat. Add the chicken drumettes, shallots, 3 tablespoons (45 ml ) fish sauce and 2 teaspoons (10 ml ) sugar. Simmer for about 20 minutes, or until the chicken is fork-tender.
  2. While the chicken is cooking, char the dried chilies for additional smoky flavor. Place the chilies in a dry skillet over medium-high heat and stir them for a few minutes until they develop charred spots and smell smoky. Keep an eye on them and don’t walk away! Once charred, set aside.
  3. When the chicken is tender, add the dried chilies (keep them whole for a milder soup, or break them up for a spicy soup), lemongrass, galangal, and mushrooms. Twist the makrut lime leaves to bruise them and release their aroma before tearing them into big chunks and adding to the pot, discarding any big center stems. Simmer for 5 to 7 minutes.
  4. Add the tomatoes and cook for about 2 minutes, or just until the tomatoes are soft but still hold their shape. Turn off the heat and stir in 3 tablespoons (45 ml ) lime juice. Taste and adjust the seasoning with more fish sauce, sugar, or lime juice as needed. You want it to lead with sour and salty. The sweetness is there for balance, but the soup should not taste distinctly sweet. Before serving, you can remove the herbs, as they are not meant to be eaten; however traditionally they are left in the soup. I like to remove only half to make it a little easier to eat while keeping the traditional look. Be sure to remind your guests not to eat them!
  5. Garnish the soup with cilantro and serve with jasmine rice. The meat should be super tender and easy to pry off the bones with a spoon.

Notes

  • Drumettes are easier to eat in soups than whole wings. If you’ve got the whole wings, save the flats for these easy and delicious Fish Sauce Wings.
  • If you don’t want to navigate chicken bones while eating soup, I get it. You can opt to use 1 pound (450 g ) bite-sized pieces of boneless chicken thighs instead, but then you must use unsalted chicken stock instead of water. Without the bones, the meat will not give a rich enough broth and the soup will not be nearly as good.

Nutrition Information

Show Details
Calories 262kcal (13%) Carbohydrates 13g (4%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 71mg (24%) Sodium 1173mg (49%) Potassium 544mg (16%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 695IU (14%) Vitamin C 21mg (23%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories 262kcal 13%
Carbohydrates 13g 4%
Protein 20g 40%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 71mg 24%
Sodium 1173mg 49%
Potassium 544mg 12%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 695IU 14%
Vitamin C 21mg 23%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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