Thai Style Soup (Sup Siam)


120 ml Cooking oil
1.5 liters Water
4 cubes Tom yam stock
10 Thai bird's eye chililies (cili padi), crushed
6 Kaffir lime leaves (daun limau purut)
2 stalks Lemon grass, bruised
1 can Button mushrooms, quartered
750 g Chicken meat, cubed
300 ml Evaporated milk
Salt to taste
Coriander leaves (cilantro) for garnishing
Finely Ground
30 Dried chilies, soaked to soften
20 Shallots, peeled
8 cloves Garlic, peeled
4 cm knob Young galangal, peeled
2 Lemon grass, sliced
2 tsp Dried shrimp paste (belacan) powder
2 Coriander (cilantro) roots
3 Kaffir lime leaves (daun limau purut)
6 Sweet basil leaves (daun selasih)
1 tbsp Sugar
1 cube Chicken stock




Heat cooking oil in a pot and fry ground ingredients until aromatic. Stir in water, tom yam stock, bird's eye chilies, kaffir lime leaves and lemon grass. Bring to the boil. Add button mushrooms and chicken. Stir and simmer for 10 minutes. Pour in evaporated milk and season with salt. Garnish with coriander leaves before serving.

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