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Tom Yum Gai (Thai Hot and Sour Chicken Soup)
4.9 from 72 votes

Tom Yum Gai (Thai Hot and Sour Chicken Soup)

Tom Yum Gai is a classic Thai hot and sour chicken soup combining tender chicken breast with aromatic ingredients like kaffir lime leaves, galangal, lemongrass, and bird’s eye chile. The broth is flavored with fish sauce, Thai chile paste, and lime juice to balance heat, sourness, and savory depth. Fresh mushrooms and tomatoes add texture and subtle sweetness.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 216 kcal
Course: Main Course, Appetizer, Soup
Cuisine: Asian, Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 216

% 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.