Description
Tom Yum Gai is a classic Thai hot and sour chicken soup, bursting with fragrant herbs like lemongrass, kaffir lime leaves, and galangal. This flavorful soup balances spicy, sour, salty, and sweet elements with tender chicken, fresh vegetables, and a zesty lime finish. Perfect for a comforting yet vibrant meal, this recipe serves 4 and can be made in about 35 minutes on the stovetop.
Ingredients
Scale
Chicken and Broth
- 12 oz boneless, skinless chicken breast or thighs, thinly sliced
- 5 cups chicken stock
- 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
- 5 kaffir lime leaves, torn
- 3 slices galangal or fresh ginger
- 2 Thai bird’s eye chiles, smashed
Vegetables
- 5 oz oyster or button mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
Seasonings
- 2 tablespoons nam prik pao (Thai roasted chili paste)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons freshly squeezed lime juice, plus extra for serving
- 2 tablespoons fresh cilantro, chopped
- 1 to 2 Thai chiles, sliced (optional)
Instructions
- Infuse the Broth: In a large saucepan, bring 5 cups of chicken stock to a gentle boil. Add smashed lemongrass stalks, torn kaffir lime leaves, galangal slices, and smashed Thai bird’s eye chiles. Let it simmer for 5 minutes to allow the flavors to infuse into the broth.
- Cook the Chicken: Add the thinly sliced chicken breast or thighs to the simmering broth. Cook for 3 to 4 minutes until the chicken is just cooked through. Skim off any foam or impurities that rise to the surface to keep the broth clear.
- Add Vegetables: Stir in the sliced mushrooms, tomato wedges, and sliced onion. Continue simmering for another 3 to 4 minutes until the vegetables are tender but still retain some firmness without becoming mushy.
- Season the Soup: Add 2 tablespoons of nam prik pao Thai roasted chili paste, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon salt. Stir well to combine all seasonings and simmer for an additional 2 minutes. Taste and adjust seasoning as desired.
- Finish with Lime: Remove the soup from heat and stir in 2 tablespoons of freshly squeezed lime juice. Taste again and adjust the sourness or salt levels according to your preference.
- Serve: Ladle the soup into individual bowls. Garnish each portion with freshly chopped cilantro and sliced Thai chiles if you like extra heat. Serve immediately with lime wedges on the side for added zest.
Notes
- Use galangal for the most authentic flavor; if unavailable, fresh ginger is an acceptable substitute.
- The roasted chili paste (nam prik pao) adds depth and mild sweetness; adjust the quantity for heat preference.
- Skimming foam from the chicken broth helps keep the soup clear and visually appealing.
- For a vegetarian version, substitute chicken stock and chicken with vegetable stock and tofu, omit fish sauce and replace with soy sauce.
- Adjust the number of chiles according to your spice tolerance; bird’s eye chiles are quite hot.
