Cook 15 minutes
for chicken meatballs 200g chicken breast fillet, chopped into smaller pieces 200g chicken thigh (skinless, boneless), chopped into smaller pieces 4 fat garlic cloves, peeled 2 small shallots, peeled 1 tbsp fresh mint leaves 2 tbsp fresh coriander leaves & stem (around 3-4 small stalks) 1 level tsp salt the rest 700ml water 40-50g tom yum paste 1 stalk fresh basil 1 lime 2 kaffir lime leaves (optional) 1 chilli padi 150g french beans, tips removed, cut to 1.5inches pieces 100g fresh button mushrooms, quartered (stems removed if preferred. For me, I removed the stems but throw them into the soup for the flavour and extra crunch) 11-12 medium sized prawns, shelled & deveined (tails left) Fish sauce Chilli flakes Mint leaves Tobasco sauce (optional/if needed)
1. Mince the 400g of chicken meat together (pulse on and off in a food processor). Scoop out the chicken meat into a mixing bowl. Next, add the garlic, shallots, mint leaves, coriander and salt into the food processor. Blend until ingredients are finely chopped. Scrape the mixture into the chicken mince and stir well to blend. With slightly wet hands, scoop out a generous tablespoon worth of the mixture and gently roll it into balls. Set the meatballs aside on a plate. Mixture should yield around 9-10 meatballs.
2. To make the soup base, bring water to boil in a deep saucepan. Add tom yum paste, basil, juice of lime, kaffir lime leaves and chill padi. Let mixture simmer for a while.
3. Carefully add the chicken meatballs into the soup. After around 7 minutes, the meatballs will float to the surface (a sign that they are cooked). Add mushrooms and french beans and cook for 2 minutes. Add prawns and cook for another minute.
4. Season with fish sauce, chilli flakes and tobasco sauce (if you need more spice and sourness). Garnish with mint leaves and serve immediately.