Chicken, tom yum and karengo soup
Chicken, tom yum and karengo soup
About this recipe: This makes a huge amount but would be great for a Lunar New Year party! It's a delicious Thai-inspired chicken and seaweed soup flavoured with ginger, lime leaves and lemon grass. Garnish with fresh coriander. You can buy tom yum soup paste and karengo at Chinese, Thai or Asian supermarkets.
Ingredients
Serves: 40
- 6 onions, julienned
- 6 red peppers, julienned
- 1 stalk celery, sliced thin
- 2 stalks lemon grass, chopped
- 2 green chillies, chopped
- 225g (8 oz) root ginger, chopped
- 1 tablespoon sesame oil
- 12L (22 pints) chicken stock
- 10 kaffir lime leaves
- 2 tablespoons oyster sauce
- 225ml (8 fl oz) soy sauce
- 1 1/2 (227g) jars tom yum soup paste
- 3kg (6 1/2 lb) skinless, boneless chicken breast fillets - cut into strips
- salt to taste
- 225ml (8 fl oz) reconstituted karengo (seaweed)
Method
Prep:25min ›
Cook:35min ›
Ready in:1hr
- In a large stockpot on medium high heat, sauté onions, red peppers, celery, lemon grass, chillies and ginger in sesame oil. Add chicken stock, bring to the boil, then lower heat to medium and simmer for 5 minutes.
- Add lime leaves, oyster sauce, soy sauce, tom yum paste and chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. Season with salt.
- Add seaweed, garnish with coriander and serve.
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Reviews (2)
Mean't to do a love it face and it came out crying!?! Sorry!! - 07 May 2012
Great recipe!! Adapted it slightlydue to what was was in my cupboards. No lemon grass = squeeze of lemon. No oyster sauce = sweet soy sauce. Used leftover chicken and a few green beans. Will be making again...Often!!!! Thank you - 07 May 2012
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