Tom Yum Gai – Sour & Spicy Chicken Soup

Indulge your taste buds in the fiery flavors of Thai cuisine with the renowned Tom Yum Gai soup. If you’ve had the pleasure of dining at a Thai restaurant, you’re likely familiar with this tantalizing creation. Tom Yum Gai is a delightful fusion of spicy goodness, combining succulent chicken and aromatic mushrooms.

Much better than takeout!!

The name “Tom Yum” hails from its origins in both Laos and Thailand, where it has captured the hearts of food enthusiasts around the world. Traditionally, this soup features prawns, known as Tom Yum Goong. However, in our rendition, we’ve embraced the versatility of the recipe by substituting prawns with tender chicken.

What sets this soup apart are its distinctive ingredients, carefully selected to create a symphony of flavors. Prepare to embark on a culinary adventure as you infuse the broth with galangal, an earthy and citrusy root that imparts a unique character to the dish. Complementing its vibrant essence, fragrant lemongrass and aromatic kaffir lime leaves weave their magic, taking your senses on an extraordinary journey. To perfect the balance of flavors, a touch of fish sauce is added, enhancing the overall umami experience.

As you savor each spoonful of this Tom Yum Gai soup, you’ll be transported to the vibrant streets of Thailand, where the tantalizing aroma of spices fills the air. Discover the harmony of spicy, sour, and aromatic notes that dance upon your palate, creating a truly unforgettable dining experience. Get ready to embrace the captivating allure of Thai cuisine with this remarkable Tom Yum Gai soup.

This soup recipe goes well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).

Tom Yum Gai – Sour & Spicy Chicken Soup

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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.

• Author: Temple of Thai
• Prep Time: :15
• Cook Time: :30
• Total Time: :45
• Yield: 4 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Thai

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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

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Instructions

1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. 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.
3. 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.