Chicken Recipe : Thai Style Spicy Chicken Soup (Resep Tom Yum Ayam)

resep sup tom yum ayam thailand

Thai style chicken soup is similiar to Indonesian pindang ayam/ chicken , even there is a diffrence in the ingredients but actually the basic flavour is the same. Clear soup with hot, sour and spicy is the real kick of this dish. Rainy season is the best timing for bring asian soup to the table because it can warmed up our body. Served with warm rice or porridge and a cup of thai green tea, litterally your in heaven !!!!!

chicken soup thai style spicy hot

1 med size (1,2 kg) male kampung chicken or free range chicken, cut into bite size

1 tbsp vegetable oil

10 button mushrooms, halved

6 small shallot, finely chopped

6 cloves garlic, finely chopped

2 cm ginger, finely chopped

7 red chilles, finely sliced

7 green chillies,finely sliced

7 cherry tomatoes, halved

5-7 fresh bird eye chilli, diagonally chopped (optional, for additional heat and spiciness)

2 tbsp tamarind paste

low sodium chicken or vegetable broth

1 inch galangal, roughly chopped (alternatively, use ginger they way I used it)

2-3 kaffir lime leaves, torn (1/4 tbsp lime zest)

1/2 lime, juiced

1 lemongrass stalk (use white part only), halved and cut in to 1/2 inch pieces

2 tbsp nam pla / fish sauce


1 tbsp light brown sugar

cilantro or coriander or thai basil for garnishing (i’m running out of this)

Direction :

  • Heat oil in a medium pot over medium high heat and sauté the shallots, garlic and mushrooms for a couple of mins. Season with a little bit of salt.
  • Stir in the red chilli and the chopped green chilli, if using and continue sautéing for another min. Pour in the chicken stock. Add the galangal, kaffir lime leaves, lemongrass, lime juice and the fish sauce and tamarind. Season with salt and brown sugar and simmer for about 1-2 hour, till the chicken is fully cooked and tender, add the tomato.
  • Ladle the soup in a bowl and garnish with cilantro and crispy shallot. Serve warm

Resep Ayam Pandan Thailand ala Dentist Chef


Ayam Goreng Pandan (Gai Bai Toey) adalah masakan asal Thailand berupa potongan fillet ayam ataupun sayap ayam yang dimarinasi dan kemudian dibungkus dalam daun pandan, setelah itu di deep fried sampai matang. Aroma daun pandan yang membungkus fillet ayam menjadikan masakan ini sangat spesial, dimakan dengan saus thailand yang pedas manis….
Yuk kita bikin sekarang……..

Bahan :
300 gr daging dada ayam, potong 3x1x1 cm
1 sdm minyak wijen
1/2 sdt premium dark soy sauce LKK
1 sdm minyak wijen premium
1 sdt kecap ikan
1/2 sdt lada hitam, haluskan
1/2 sdt garam
1 sdm wijen, sangrai sebentar
3 sdm Chilli Garlic Sauce Lee Kum Kee
1 sdt gula merah
1/2 cup air
Daun ketumbar secukupnya
Cara membuat:
Campur ayam dan semua bahan, marinasi selama 30 menit dalam kulkas
Bungkus dalam daun pandan, Caranya  LIHAT DI SINI

Goreng dalam minyak yang banyak dengan api sedang sampai matang
Campur sambal, air dan gula merah, didihkan
Matikan api dan masukkan daun ketumbar
Sajikan segera………..