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.
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)
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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.
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