Tom Yum Gai Thai Chicken Soup (Print Version)

Tender chicken in a bold, spicy-sour broth with aromatic herbs and fresh vegetables

# What You 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 birds 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 freshly squeezed lime juice

→ Garnish

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

# How-To Steps:

01 - In a large saucepan, bring the 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 the chicken slices and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in the mushrooms, tomatoes, and onion. Simmer for 3 to 4 minutes until the vegetables are tender but retain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to your preference.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls and garnish with fresh cilantro and extra chiles if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The broth transforms from simple to extraordinary in just 35 minutes, giving you restaurant-quality Thai flavor without an all-day commitment.
  • The vibrant combination of sour lime, aromatic herbs, and spicy chiles creates a natural immune-boosting soup that somehow tastes even better the next day.
02 -
  • Adding lime juice too early in the cooking process will make it taste bitter and dull, so always add it off the heat at the very end.
  • The broth should taste intensely flavored on its own because the vegetables and chicken will dilute it slightly as they release their juices.
03 -
  • Slightly bruise cilantro stems and add them to the simmering broth, then discard before serving and garnish with the leaves for a deeper herbaceous layer without bitterness.
  • Freeze leftover lemongrass, galangal, and lime leaves in small portions for future batches, as these aromatics can be difficult to find regularly in some areas.
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