Description
Liver Tom Yum is a flavorful and aromatic soup made with chicken liver, herbs, and spices, perfect for those who enjoy a spicy kick.
Ingredients
Scale
- 1 pound chicken liver, cleaned and trimmed
- 4 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3–4 kaffir lime leaves, torn into pieces
- 3–4 Thai bird’s eye chilies, smashed (adjust to taste)
- 1 medium onion, sliced
- 3–4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the lemongrass, kaffir lime leaves, bird’s eye chilies, onion, and garlic to the pot. Reduce heat and let simmer for about 10 minutes to infuse the flavors.
- Add the cleaned chicken livers to the pot and cook for about 5-7 minutes, or until the livers are cooked through but still tender.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if necessary.
- Remove from heat and let the soup sit for a few minutes to allow the flavors to meld.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, add more bird’s eye chilies or include a splash of chili oil.
- You can substitute chicken liver with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: varies
Keywords: Liver Tom Yum, Thai soup, chicken liver recipe