From Scratch Tom Yum Gai. Poached Chicken Tom Yum Soup over Udon. Includes Tomatoes, Pak Choi, Shiitake and Chestnut Mushrooms. Finished with Herbs.

Recipe I started with, including the paste from scratch. If you cannot get balachan (fermented shrimp paste – Asian markets) you can somewhat replicate the flavour with red miso paste and 3 or 4 anchovies. Its not an exact replica, but a fine substitute til you can track it down.

https://thai-foodie.com/thaifood/chicken-tom-yum-soup-recipe/

Chicken breast was *gently* poached for about 20 minutes (NOT boiled). Poaching meant the chicken retained all its moisture, was unbelievably tender and absorbed all the flavours. If your temp is too high, the chicken will be rock hard and dry.