Ingredients
4 cups of chicken stocks
2 chicken thighs
1-2 stalks of lemongrass, cut diagonally into few parts
4-5 pieces of lime leaves, teared
350ml water
15g red onion
1 packet of the Tom Yum paste (as shown below) or 1.5tbsp Tom Yum paste
1 tomato, cut into quartered
1 tsp Knorr chicken powder
Fish sauce (about 3 drops) adjust accordingly
150ml milk
Optional -
1-2 chilli padi
Prawns
Soft Mushroom Oysters
Shimeiji Brown/White Mushroom
Steps -
1. In a pot with 4 cups of chicken stocks, put the chicken thighs in and let it cook for 20minutes. Discard the stock. Set the cooked chicken thighs aside.
2. In a clean pot with 350ml water - boil the lemongrass and teared lime leaves until it boils.
3. Then add the red small onions and tom yum paste in.
4. Add the oysters mushroom, shimeiji mushroom in and let it cook. Follow by adding the tomato.
5. Add the knorr chicken powder in and the few dashes of fish sauce. Chilli padi in if you like it spicy.
6. Add the cooked chicken thighs back into the soup as well as the prawns and let it come to a boil.
7. Once boil, pour the milk in and let it come to full boil and you are done. Garnish with scallions if you like.
