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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken and seafood tom yum. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken and Seafood Tom Yum is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken and Seafood Tom Yum is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have chicken and seafood tom yum using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Seafood Tom Yum:

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