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Tom Yam soup with chicken leg

Poon Chian Hui on 20 Oct 2015

The Straits Times


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Spicy, sour and fragrant.


These defining characteristics of traditional Thai tom yam soup also make it perfect for days when you are under the weather.


That is the case, at least, for celebrity chef Eric Teo. "To me, this is always one of the soups that stimulate me," he said.


"It is one of my favourite recipes whenever I catch a cold. Its sour and spicy broth helps to increase the movement of nasal mucus, clearing the airways and easing congestion."


With a good soup stock made using chicken leg, the taste of the broth is flavourful and intense.


Many also believe that a bowl of chicken soup helps to ease colds.


Whether you buy that or not, Mr Teo's version of tom yam soup boasts many nourishing ingredients, all the same.


The star ingredient is chicken, which is generally a source of lean and low-fat protein. You may remove the skin before cooking to further reduce the fat content of the dish.


The meat is accompanied by herbs and aromatics, such as lemongrass which, historically, is known for its medicinal properties in Asian cultures. The plant contains antioxidants and anti-microbial compounds, and has been shown to help reduce unhealthy cholesterol levels.


And its distinct citrus aroma also gives the dish a refreshing punch.


The generous use of herbs means there is little else you need to do to rev up the taste, while straw mushrooms and eggplant help to provide more texture and bite.


Both are also nutritious vegetables that cook well in soups; they retain most of their flavour and shape even after boiling.


"If prepared correctly, tom yam soup has many health benefits," said Mr Teo, who owns food consultancy firm ET Culinary Arts. "For instance, fresh lime juice may help the skin to look younger."



  • 2.5 litres of chicken stock
  • 70g galangal roots, shredded
  • 2pcs lemongrass, thinly sliced
  • 6pcs kaffir lime leaves, shredded
  • 5pcs mini round eggplant, cut into quarters
  • 200g straw mushrooms, halved and boiled
  • 200g fresh mushrooms
  • 20g fish sauce
  • 50ml freshly squeezed lime juice
  • 4 chicken legs , cut into pieces
  • 5 pcs birds' eye chili, crushed




1. Bring the chicken stock to a boil in a stock pot over high heat.

2. Add the galangal roots, lemongrass, straw mushrooms, eggplant and chicken meat. Simmer for 40 minutes.

3. Season with fish sauce and lime juice. Add the kaffir lime leaves and birds' eye chili. Serve hot.


Serves 10


Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

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