| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (4-pound) free-range chicken
- Reserved shells from shrimp, see below
- 6 scallions
- 4 cloves garlic
- 1 stalk lemongrass, lightly smashed, or zest of 1 lemon
- 1 tablespoon whole black peppercorns
- 1 (2-inch) piece fresh ginger, sliced thick
- 4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime
- 2 serrano chiles, halved lengthwise
- 1 recipe Asian Chicken Stock
- 1 (15-ounce) can straw mushrooms, drained and rinsed
- 2 limes, juice and skins
- 4 serrano chiles, halved lengthwise
- 1 teaspoon fish sauce, or more to taste
- 5 kaffir lime leaves, fresh or frozen, optional
- Kosher salt
- 1 pound large shrimp, shelled and sliced in 1/2 lengthwise
- 2 tablespoons chopped fresh cilantro leaves, plus more for garnish
- 1 tablespoon Thai basil leaves or regular basil leaves
Instructions
- For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
- For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 599 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 57 g |
| Cholesterol | 256 mg |
| Sodium | 1051 mg |
Reviews
OMG, this is just awful. I think there must be an error in the recipe. It was so bitter I had to throw the entire thing out. I was so dissapointed, I wound up having popcorn for dinner.
yuck. this was awful, a waste of expensive ingredients.i only used one lime, and it was so bitter that i tried to fix it, but ended up throwing it all away..
I followed the receipe almost exactly and was SUPER PLEASED with the results. EXCELLENT base for the soup. I added more shrimp than called for; next time I’ll try adding some baby bok choy. Simply wonderful, Tyler!
We were able to get this to taste very much like Pho and delicious as follows.
Stock use whole chicken/water with lemon and lime zest, lime juice, star anise, garlic, ginger, onion, shrimp shells, two habaneros halved with seeds. Remove the habaneros after 15 min. Total simmer time 30 min. For Soup use strained stock and add lime juice/lime rinds, then reduce by 1-2cups at a rapid boil to enhance flavor. Remove lime rinds. Then turn down heat to med-hi and add mushrooms, red and orange bell peppers, shrimp. Cook til shrimp done and remove from heat. Then add 1 cup each of coarse chopped basil and cilantro just prior to serving. I would have added chopped green onion if I’d had it. Plenty of fish sauce and some salt. Serve with spoonfulls of hoisin sauce drizzled in. Also can spoon in chili sauce from the asian market if it’s not already too spicy. Bonus, use the chicken meat from making the stock to make curried chicken salad (mayo, curry powder, mango chutney). YUM.
Stock use whole chicken/water with lemon and lime zest, lime juice, star anise, garlic, ginger, onion, shrimp shells, two habaneros halved with seeds. Remove the habaneros after 15 min. Total simmer time 30 min. For Soup use strained stock and add lime juice/lime rinds, then reduce by 1-2cups at a rapid boil to enhance flavor. Remove lime rinds. Then turn down heat to med-hi and add mushrooms, red and orange bell peppers, shrimp. Cook til shrimp done and remove from heat. Then add 1 cup each of coarse chopped basil and cilantro just prior to serving. I would have added chopped green onion if I’d had it. Plenty of fish sauce and some salt. Serve with spoonfulls of hoisin sauce drizzled in. Also can spoon in chili sauce from the asian market if it’s not already too spicy. Bonus, use the chicken meat from making the stock to make curried chicken salad (mayo, curry powder, mango chutney). YUM.
I’m a big fan of Tyler’s, but this soup was bad! I lived in Thailand for years and they would never make a soup like this, much less call it spicy. I wonder if the recipe writers got it right.
For those of you who didn’t like this recipe, try Tyler’s Hot and Sour Thai Soup: Tom Yum Goong. It corrects the “mistakes” in this soup – no lime skins, your own chicken broth, etc. I’ve tried it and like it a lot.
I cannot believe anyone would find this bland if prepared correctly. The chicken and shrimp shells make a wonderful stock with just the right amount of heat! This soup gets rave reviews from the true Thai loving crowd at out house!
I have made Thai soup before and it has come out great…BUT this soup was not just bad it was revolting. I will never put limes into soup stock again…it made the broth so bitter tasting that it disgusted my family. I usually read the reviews before I print, but I saw this one demo-ed on the Food Network short video page and thought it looked wonderful. It ruined dinner completely. Thank goodness I didn’t throw in the shrimp yet. Thanks a lot Tyler, you’ve ruined another “great” meal. I won’t print another one of Ty’s recipes again!