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Thai Food Recipe: Tom Yum Gai Tom Yum

Tom Yum Gai (Spicy Sour Chicken Soup)

Prepare:
1/2 pound chicken breast

1 cup straw mushrooms

1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters

2 medium to large tomato

2 pieces galangal

2 tbsp. fish sauce

4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers

1 tbsp. tom yum soup paste

1/2 cup celery (cut 1 inch)

1/4 cup coriander (cut 1 inch)


Cooking Instructions

1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.

2. Put chicken in boiling water and cook for 10 minutes.

3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.

4. Put Chinese celery, kaffir lime leaves and coriander.

For presentation you can garnish with coriander and red chili pepper. Thai people usually eat this with a bowl of rice. They take a spoonful of soup and mix it with their rice or a spoon of rice and dip it into their TOM YUM soup. There are many kinds of Tom Yum Soup – just exchange shrimp, squid, or even pork for the chicken. Enjoy, this is one of Thailand’s favorite dishes.

Comments on this entry are closed.

  • Ron

    Sawasdee khrup, Joy!

    Wow, this sounds good! I think I can make this at home. I grow galanggal and I have kaffir lime, too. I can’t wait.

    Thank you for posting this, Joy!

    Ron

  • Joy

    Thank you Ron! :) I automatically looked for the “LIKE” button on your comment.
    Then I realized this is my own blog, not facebook.. haha… :)

  • This sounds soooo yummy, I am happy to know that I can cook one at home. Thank you for your post.

  • sheela

    Thank you Joy for posting this recipe.
    Can you please let me know which chilli paste I need to use?
    Also please mention which brand name for Tom yum paste?

    Thanks
    Sheela

  • sheela

    Hello Joy,

    Can you please share Thai basil chicken fried rice ?

    Regards
    Sheela

  • Thanks for posting this recipe..