Tom Yum Gai – Sour & Spicy Chicken Soup
If you’ve ever been to a Thai restaurant, you’re probably very well aware of this soup they call Tom Yum Gai. It is a spicy chicken and mushroom soup.
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Thai
Ingredients
Units
Scale
- 8 oz chicken breast, cut into 1 1/2 inch pieces (with or without bone) or shrimp
- 4–5 kaffir lime leaves
- 2–3 pieces galangal, slices
- 1 1/2 cup straw mushroom, halved
- 4 Tablespoons Thai fish sauce
- 3 cups water
- 1 stalk lemongrass, cut into 2” long pieces
- 2 Tablespoons lime juice
- 1 Tablespoon Thai chili pepper, chopped
Instructions
- Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
- Add straw mushroom. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
- Remove from heat. Season to taste with Thai fish sauce, lime juice and Thai chili pepper. Serve immediately with steamed jasmine rice.
Notes
- Notes: Lemongrass, kaffir lime leaves, and galangal are used only for flavoring. Some people remove them before serving the soup. I prefer to leave them in the soup as long as you let your guest know that they are not edible.
Find it online: https://goingmywayz.com/tom-yum-gai-sour-spicy-chicken-soup/