Hot and Sour Chicken Soup

Name: Hot and Sour Chicken Soup (Tom Yum Gai)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 fresh hot red or green chili pepper, preferably Thai, (deseeded if you prefer less heat), thinly sliced; 2 tablespoons freshly squeezed lime juice; 6 cherry or grape tomatoes, halved; 3 cups (750 ml) Basic Chicken Stock or store-bought; 4 kaffir lime leaves, torn in half (optional); Six ¼ in (6 mm) thick slices galangal or fresh ginger; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised; ½ lb (250 g) boneless, skinless chicken thigh, cut into 1 in (2.5 cm) pieces; One 15 oz (425 g) can straw mushrooms, rinsed, drained, and halved; 3 tablespoons fish sauce (nam pla); 1 teaspoon Roasted Red Chili Paste or store-bought (nam prik pao, optional); Fresh coriander leaves (cilantro) for garnish

Tom Yum Gai

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

“Sublime” is the best word to describe this quintessential Thai soup with its perfect balance of sweet, hot, salty, and sour flavors. I first had this soup while visiting my brother in Chicago where our late mother took us for our first gourmet Thai restaurant experience at Arun’s. I’ve been hooked ever since.

Ingredients

3 cups (750 ml) Basic Chicken Stock or store-bought
4 kaffir lime leaves, torn

Asia
Thailand
Soup
South East Asia
Gluten-free
Spicy

Method

Bring the stock, kaffir lime leaves, galangal, and lemongrass to a boil over medium heat in a medium pot.
Add the chicken, mushrooms, fish sauce, and lime juice. Cook slowly and uncovered for 10 minutes. Add the chili and tomatoes and cook for 5 more minutes. Stir in the Roasted Red Chili Paste (if using). Remove from the heat.
Dish out into your indi