Halal Tom Yum Soup
A spicy and sour Thai classic made halal.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Soup Base:
- 6 cups halal chicken or vegetable stock
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn into pieces
- 2-inch piece of galangal or ginger, sliced
- 3-4 Thai chilies, smashed (adjust to taste)
For the Main Ingredients:
- 1 cup mushrooms (button, straw, or oyster), sliced
- 1 cup halal chicken breast or tofu, cut into bite-sized pieces
- 1 medium tomato, quartered
- 1/2 cup baby corn or zucchini, chopped
- 2 tablespoons halal fish sauce or soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon sugar (optional, to balance the flavors)
Optional Garnish:
- Fresh cilantro leaves
- Extra lime wedges
Instructions
Prepare the Soup Base
- In a large pot, bring the halal chicken or vegetable stock to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and Thai chilies to the boiling stock. Reduce heat to medium and simmer for 5-7 minutes to infuse the flavors.
Add Vegetables and Protein
- Add mushrooms, baby corn (or zucchini), and tomato to the pot. Cook for 5 minutes.
- Add the chicken or tofu and simmer until cooked through, about 10 minutes.
Season the Soup
- Stir in fish sauce or soy sauce, lime juice, and sugar. Taste and adjust seasoning to balance spicy, sour, and savory flavors.
Serve and Garnish
- Ladle the soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges for added zing.