Here's how Chicken and Seafood Tom Yum may also help you in weight reduction
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Before you jump to Chicken and Seafood Tom Yum recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know that the body needs a healthy heart. Think about this: How can the rest of your body stay healthy if your heart isn’t healthy? You already understand that daily exercise and a healthy lifestyle are vital in terms of the general health of your heart. Are you aware, however, that there are some foods that can help your heart be healthier? Continue reading to find out which foods are beneficial for your heart.
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We hope you got benefit from reading it, now let’s go back to chicken and seafood tom yum recipe. To make chicken and seafood tom yum you only need 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken and Seafood Tom Yum:
- Use 5-6 cups chicken broth
- Take 2 pcs galanga, sliced
- Prepare 2 lemon grass, bashed lightly and cut
- Get 2 pcs tomatoes, cut into quarters
- Use 6-8 pcs kafir leaves
- Get 2 tbsp red curry paste
- Get 1 tbsp sambal oelek
- Provide 1 chicken breast, chopped into bit-size pieces
- Provide 2 cups frozen seafood cocktail
- Prepare 1/2 cup evaporated milk
- You need Button mushroom, sliced
- Prepare 3-4 pcs young corn, cut into bite-site pieces
- Get Juice of 1 lime
- Provide 1-2 tbsp fish sauce to taste
- Use Coriander leaves to garnish
Instructions to make Chicken and Seafood Tom Yum:
- Bring chicken broth to boil then add galanga, lemongrass and tomato. Simmer for 15 minutes or until tomato has soften and fragrant.
- Add red curry paste and sambal oelek. Simmer for 2-3 minutes.
- Add chicken and seafood cocktail. Simmer for 10-15 minutes or until chicken is cooked. Then add the vegetables. Simmer for 5 minutes.
- Add the evaporated milk for a creamier soup. Turn down heat to a gentle simmer for 3 minutes. Turn off heat.
- Add the lime juice in small portion, stirring as you go so that the milk will not curd. Serve hot.
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