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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

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Kamado Bono Limited 25″ red

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Kamado Bono Grande 23″ black

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Tom Yum soup in a Grand Feu pot
Poultry Soups

Tom Yum soup in a Grand Feu pot

1 - 2 h

4

2/3

Print out

Ingredients

  • 300 g chicken breast
  • 6-12 frozen shrimp (cooked or raw)
  • 2 onions
  • 2 garlic cloves
  • 250 g shiitake mushrooms
  • 1 tbsp coconut oil
  • 2 tbsp red Thai curry paste
  • 2 tbsp fish or soy sauce
  • 400 ml coconut milk
  • 400 ml chicken broth
  • 1 tsp sugar
  • Juice of 1 lime
  • A handful of fresh cilantro
  • 1 small chili pepper
  • A few green onions

Recipe

  1. Tom Yum soup in a Grand Feu pot:
    Prepare your Kamado BONO grill for direct cooking. Ignite the charcoal using a fire starter and wait until the temperature rises to 160°C. Partially close the upper and lower air vents to maintain an even temperature. Preheat the grill and place the Grand Feu pot in the holder.
  2. Heat coconut oil in the pot, then sauté the minced garlic, onions, and curry paste for about 2 minutes. Add bite-sized pieces of chicken and cook for a few more minutes. Pour in the coconut milk, broth, sugar, and fish or soy sauce, then add quartered shiitake mushrooms. Let everything simmer over medium heat for about 10 minutes without bringing it to a full boil. Add frozen shrimp (no need to thaw them) and cook for a few more minutes. Once the soup is done, let it cool slightly before adding lime juice—never pour lime juice into boiling soup or stew, as it may turn slightly bitter.
  3. The Tom Yum soup in a Grand Feu pot is ready! Simply serve it in bowls and garnish with chopped chili peppers, fresh cilantro, and green onions.
  4. Enjoy!

RECIPES

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