Recipe of Favorite Chicken and Seafood Tom Yum

Chicken and Seafood Tom Yum

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken and seafood tom yum. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken and Seafood Tom Yum is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken and Seafood Tom Yum is something which I’ve loved my entire life.

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

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