Tom Yum or a spicy and sour soup has always been a famous authentic Thai cuisine for a long time. “Tom Yum” are derived from 2 Thai words. Tom refers to the boiling process, whilst Yum means being mixed. Tom Yum is characterised by its distinct spicy, salty, and sour with a hint of sweetness. Fresh ingredients and variety of spices such as galangal, lemongrass and kaffir lime leaves help removing meat odor in the broth. Tom Yum is also flavoured by lime juice, chopped chilli and fish sauce. In the past, any types of meat such as chicken or fish could also be added to Tom Yum.
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Health Benefits
Spicy and Sour chicken soup is the bold and flavoursome Tom Yum recipe with the juicy chicken breast. The dish is outstanding with its herbal aroma and cannabis leaves bring the dish to its perfection. Cannabis leaves have ability to reduce the frequency and severity of muscle spasms and seizures.
- Cannabis leaves help alleviate anxiety, improve sleeping quality, reduce nausea and suppress vomiting. Cannabis leaves are also well-known with the ability to stimulus appetite, anti-inflammatory benefits, ability to reduce the frequency and severity of muscle spasms, as well as a potent inhibitor of cancer cell growth.
- Galangal helps prevent allergic reactions, has anti-inflammatory benefits, and prevents bacteria and viruses.
- Lemongrass helps boosting immune system for the healthier body.
- Kaffir lime leaves have antioxidant benefits.
- Bird’s eye chili help relieve flu symptoms and reduce mucus and phlegm
- Chicken breast helps boosting immune system.
Ingredients
- Chicken breast 200 g
- Shimeji mushrooms 1 cup
- Galangal 6 slices
- 4 small stalks of lemongrass
- 3 kaffir lime leaves
- 5 shallots
- 3 dried bird’s eye chilli
- Culantro
- Basil leaves
- Lime
- Tamarind juice
- 2 fresh cannabis leaves
Directions
Crush shallots, sliced galangal and lemongrass. Then, add kaffir lime leaves and continue crushing until all ingredients mixed well.
Pour water in a pot, bring to a boil. Then, add the paste, and keep the water boiled until fragrant.
Turn up the heat and add chicken breast. Once the chicken is cooked, add flavour with fish sauce, lime juice, and tamarind juice.
Add Shimeji mushrooms and cannabis leaves. Reduce the heat. Continue to boil for another 5 minutes.
Turn off the heat. Then, garnish with some culantro, basil leaves, and dried bird’s eye chilli before serving.
Photo and recipe by ABHAIBHUBEJHR Day Spa
Reference
* นริศา คำแก่น, เจริญ ตรีศักดิ์. กัญชาทางการแพทย์สำหรับมะเร็ง Medicinal Cannabis for Cancer. The Journal of Chulabhorn Royal Academy.
ระพีพงศ์ สุพรรณไชยมาตย์, โชษิตา ภาวสุทธิไพศิฐ. ประโยชน์และโทษที่อาจเกิดขึ้นจากการใช้กัญชาในทางการแพทย์และการเปิดเสรีการใช้กัญชา. วารสารวิจัยระบบสาธารณสุขสถาบันวิจัยระบบสาธารณสุข ปีที่ 12 ฉบับที่ 1 มกราคม-มีนาคม 2561.
** Russo M, Spagnuolo C, Tedesco, The flavonoid quercetin in disease prevention and therapy: facts and fancies. Biochem Phamacol. 2012;83(1):6-15.