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Thai hot and sour chicken soup (tom yum gai)
Serve as a standalone soup dish or enjoy it the Asian way with rice on the side.
Course
Soup
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
6
cups
chicken broth
3
slices
galangal
(dried is fine)
2
whole stalks
lemongrass
tied into a knot
2
shallots
peeled and halved
2
pairs
kaffir lime leaves
center ribs removed and discarded
2
bird's eye chilies
slit
4
chicken thigh fillets
cut into thin slices
2
cups
fresh oyster mushrooms
if large, torn into smaller pieces
2
tomatoes
cut into wedges
fish sauce
lime juice
torn cilantro
Instructions
Pour the chicken bone broth into a pot and bring to the boil.
Drop the galangal slices, lemongrass, kaffir lime leaves and chilies into the broth. Lower the heat. Cover and simmer for 15 minutes.
Add the chicken thigh fillet slices, oyster mushrooms and tomatoes to the broth.
If the broth is unseasoned or underseasoned, add fish sauce at this point.
Cover the pot once more and simmer for another 15 minutes.
Taste the broth. Add more fish sauce, if needed.
Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
Ladle the tom yum gai into bowls, sprinkle with cilantro and serve.