Tom Yum Gai Thai Soup (Printable version)

Spicy-sour Thai soup with tender chicken, mushrooms, and aromatic herbs in a bold citrus broth.

# What You'll Need:

→ Chicken

01 - 12 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth

02 - 5 cups chicken stock
03 - 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
04 - 5 kaffir lime leaves, torn
05 - 3 slices galangal or fresh ginger
06 - 2 Thai bird's eye chiles, smashed

→ Vegetables

07 - 5 oz oyster or button mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced

→ Seasonings

10 - 2 tablespoons nam prik pao Thai roasted chili paste
11 - 2 tablespoons fish sauce
12 - 1 tablespoon sugar
13 - 1/2 teaspoon salt
14 - 2 tablespoons fresh lime juice, plus extra for serving

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1-2 Thai chiles, sliced, optional

# Directions:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to develop aromatic flavors.
02 - Add chicken slices and simmer for 3-4 minutes until cooked through. Skim any foam from the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for 3-4 minutes until vegetables are tender.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 minutes. Adjust seasoning to taste.
05 - Remove from heat and stir in fresh lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls and garnish with fresh cilantro and sliced chiles if desired. Serve immediately with lime wedges.

# Expert Tips:

01 -
  • The broth transforms from simple to extraordinary in just 35 minutes, giving you restaurant-quality flavors without hours of simmering.
  • Each spoonful offers a perfect balance of sour, spicy, salty and savory notes that somehow makes you feel both energized and comforted.
02 -
  • Never boil the soup vigorously after adding the lime juice or the bright flavor will become dull and slightly bitter.
  • The broth should taste bold enough to make you raise your eyebrows on the first spoonful, as the flavors will seem more balanced once combined with the chicken and vegetables.
03 -
  • Save the tough lemongrass ends and kaffir lime stems in a freezer bag to add to your next batch of homemade chicken stock for an instant flavor boost.
  • When storing leftovers, keep the broth separate from any remaining chicken and vegetables, then recombine and reheat gently to prevent the meat from becoming overcooked and tough.
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