Recipe of Gordon Ramsay Chicken and Seafood Tom Yum

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken and seafood tom yum. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken and Seafood Tom Yum is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Chicken and Seafood Tom Yum is something that I’ve loved my entire life. They are nice and they look fantastic.

This Thai tom yum soup will stay on your family favorite list forever. It's made with shrimp, chicken stock, mushrooms, veggies, and spices. Serve tom yum soup as is for a flavorful appetizer or with steamed white rice or sticky rice as a main dish. You can either place some rice in a bowl and serve.

To get started with this recipe, we must first prepare a few components. You can cook chicken and seafood tom yum using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Seafood Tom Yum:

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

Tom yum or tom yam is a type of hot and sour Thai Chinese soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words. In this tom yum recipe, I'll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand).

Instructions 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.

The words "tom yam" are derived from two Thai words. In this tom yum recipe, I'll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand). Made this tonight with chicken and prawns. Hi mark, I eat tom yum soup chicken in mbk bangkok one week ago, I cant forget the. You can also use chicken instead of seafood.

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