{"id":4752,"date":"2024-02-15T20:59:11","date_gmt":"2024-02-15T20:59:11","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4752"},"modified":"2026-01-01T19:28:12","modified_gmt":"2026-01-01T19:28:12","slug":"tom-yum-gai-%e0%b8%95%e0%b9%89%e0%b8%a1%e0%b8%a2%e0%b8%b3%e0%b9%84%e0%b8%81%e0%b9%88-thai-hot-sour-chicken-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/tom-yum-gai-%e0%b8%95%e0%b9%89%e0%b8%a1%e0%b8%a2%e0%b8%b3%e0%b9%84%e0%b8%81%e0%b9%88-thai-hot-sour-chicken-soup\/","title":{"rendered":"Tom Yum Gai | \u0e15\u0e49\u0e21\u0e22\u0e33\u0e44\u0e01\u0e48 (Thai Hot & Sour Chicken Soup)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Tom Yum Gai | \u0e15\u0e49\u0e21\u0e22\u0e33\u0e44\u0e01\u0e48 (Thai Hot & Sour Chicken Soup)<\/h2>\n
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Tom Yum is one of the most popular Thai soups for good reason — it's spicy, tangy, and utterly delicious. While Tom Yum Goong will always be the classic, this version of Tom Yum featuring chicken (Tom Yum Gai) is just as delicious.<\/span>
<\/div>Invigorating\u00a0spice\u00a0from the chilis, refreshing tang from the limes, citrusy fragrance from the makrut lime leaves, galangal, and lemongrass.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Rachel – Rachel Cooks Thai<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> cups<\/span> chicken broth<\/span><\/li>
  • 3-5<\/span> red Thai chilis, <\/span> bruised<\/span><\/li>
  • 2<\/span> stalks<\/span> lemongrass, <\/span> cut into segments and bruised<\/span><\/li>
  • 4<\/span> kaffir lime leaves, <\/span> deveined and torn<\/span><\/li>
  • \u00bd<\/span> inch<\/span> piece galangal, <\/span> thinly sliced<\/span><\/li>
  • 1<\/span> large shallot, <\/span> quartered<\/span><\/li>
  • \u00bd<\/span> pound<\/span> chicken, <\/span> sliced into bite-sized pieces<\/span><\/li>
  • \u00bd<\/span> cup<\/span> mushrooms, <\/span> straw, beech, enoki, or other mild varieties<\/span><\/li>
  • 1<\/span> Tablespoon<\/span> fish sauce<\/span><\/li>
  • 2<\/span> Tablespoons<\/span> lime juice<\/span><\/li>
  • 2<\/span> Tablespoons<\/span> roasted chili paste<\/span><\/li>
  • 2<\/span> Tablespoons<\/span> cilantro, <\/span> chopped<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cherry tomatoes, <\/span> quartered (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Prepare the Herbs:<\/strong> Remove the stem of the Thai chilis and smack with the back of a chef's knife to release their spice. Cut the top \u2153 of the lemongrass stalk off and discard. Cut the bottom \u2154 of the stalk into 2" segments and smack to release their fragrance. Tear the makrut lime leaves into small pieces, removing the stem in the middle. Cut a roughly \u00bd" piece of galangal into approximately 6 round pieces.<\/span><\/div><\/li>
    • Infuse the Broth:<\/strong> Pour the chicken broth into a pot and heat over medium-high heat. Add the bruised Thai chilis, bruised lemongrass segments, torn kaffir lime leaves, galangal rounds, and shallots. Allow the herbs to simmer in the chicken broth for about 10-30 minutes, or until their scent has permeated the liquid. Use a mesh strainer to remove the herbs from the broth, retaining the chilis in the liquid if you prefer a spicier soup.<\/span><\/div><\/li>
    • Cook the Main Ingredients:<\/strong> Add the mushrooms and sliced chicken and allow to cook through, approximately 5-10 minutes. If you are adding tomatoes, add them at this point as well.<\/span><\/div><\/li>
    • Season the Soup:<\/strong> Add the fish sauce, lime juice, and roasted chili paste. Taste the broth and adjust the seasonings as needed. The flavor should be equally (and boldly!) spicy and sour with enough saltiness to bring out the other flavors. If it is not salty enough, add fish sauce. If it is not sour enough, add lime juice. If it is not spicy enough, press the Thai chilis into the side of the pot with the back of your spoon to release more of their flavor.<\/span><\/div><\/li>
    • Serve:<\/strong> Take the soup off the heat and add in the chopped cilantro (or sawtooth coriander, if you have it). Serve over hot jasmine rice and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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