Tom Yum Gai (Thai Hot and Sour Chicken Soup)
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
216 kcal
-
Course
Main Course, Appetizer, Soup
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Description
Tom Yum Gai (Thai Hot and Sour Chicken Soup) features thinly sliced chicken breast cooked quickly and combined with a broth enriched by kaffir lime leaves, galangal root, lemongrass, and spicy bird's eye chile. The soup base includes chicken stock, fish sauce for saltiness, and nam prik pao (Thai chili paste) for layered heat and flavor. As it simmers, sliced mushrooms and wedges of small tomatoes soften to complement the spicy, sour, and savory broth.
The final soup is bright and complex, with a mix of hot, sour, salty, and slightly sweet notes balanced by the fresh herbs and lime juice added at the end. The aromatic ingredients infuse the broth with citrus and herbal undertones distinctive of Thai cuisine. The texture contrasts tender chicken with soft vegetables and mushrooms.
This soup is best served immediately after preparation to retain the fresh flavor of the herbs and lime. Discard the kaffir lime leaves, galangal, and lemongrass stalks when serving. It pairs well with jasmine rice or on its own as a light, flavorful meal.
Use fresh kaffir lime leaves if possible, and soak dried galangal before use. Handle bird’s eye chiles with caution, as they are notably spicy. Frozen ingredients can substitute for fresh in some cases, but flavor intensity may vary.
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces chicken breast thinly sliced, or tenders
- 1 onion diced, small
- 1 quart chicken broth or stock
- 10 ounces button mushrooms sliced, or cremini mushrooms
- 6 kaffir lime leaves scored
- 6 lices galangal about ⅛-inch thick (I use re-hydrated dried galangal slices, but you can also substitute fresh ginger if needed, though it's not the same)
- 3 lemongrass cut into 2-inch pieces and scored, stalks
- 1 bird's eye chile stemmed, seeded, and finely chopped, Thai
- 2 tablespoons fish sauce
- 1 ½ teaspoons nam prik pao (Thai chile paste)
- 1 teaspoon granulated sugar or raw sugar
- 2 tomatoes seeded and cut into 8 wedges each, small, like plum tomatoes
- 1 lime juiced
- cilantro roughly chopped, handful; leaves
- kosher salt
Instructions
- In a medium pot or Dutch oven, heat half the oil over medium-high heat. Add the chicken, stirring occasionally until the chicken is just cooked through. Remove from the heat, remove chicken from the pot. Return the pot to medium heat and add the remaining oil. Add the onion and saute for a few minutes until starting to soften.
- Add the chicken broth, mushrooms, kaffir lime leaves, galangal, lemongrass, chile, fish sauce, Nam Prik Pao, and sugar. Cover, bring to a boil, then reduce the heat and simmer for about 10 to 15 minutes. Add the cooked chicken, and tomatoes and cook another 1 to 2 minutes until the tomatoes are cooked but not falling apart.
- Remove from the heat and stir in the lime juice and cilantro leaves, if desired. Adjust seasoning as needed with salt. Serve immediately, discarding the lime leaves, galangal and lemongrass pieces either directly from the soup pot or from each bowl as you eat.
Notes
- Kaffir lime leaves can be fresh or dried; fresh is preferred and can be frozen for storage.
- Dried galangal should be soaked before use; fresh ginger can substitute but alters traditional flavor.
- Lemongrass adds a citrus aroma and freezes well for storage.
- Bird’s eye chiles are very spicy; wear gloves when handling and adjust quantity for heat preference.
- Fish sauce provides essential salty and umami notes in this soup.
- Nam prik pao (Thai chili paste) is a key ingredient available in Asian markets and adds depth to the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1096mg | 46% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
