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Tom Yum Gai Soup

A fragrant and spicy Thai soup made with chicken, herbs, and spices that warms the soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Thai
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken broth
  • 1 lb boneless skinless chicken thighs, sliced
  • 2 stalks lemongrass cut into 2-inch pieces and smashed
  • 5-6 kaffir lime leaves torn into pieces
  • 3-4 slices galangal or ginger if unavailable
  • 200 g mushrooms sliced
  • 2-3 Thai bird’s eye chilies smashed (adjust to taste)
  • 3 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Soup ladle

Method
 

  1. In a large pot, bring the chicken broth to a gentle simmer.
  2. Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices to the simmering broth.
  3. Stir in the sliced chicken thighs and let them cook for about 5-7 minutes.
  4. Add the sliced mushrooms and continue to simmer for another 5 minutes.
  5. Throw in the smashed Thai bird’s eye chilies, adjusting for your spice preference.
  6. Stir in the fish sauce and lime juice, tasting for balance.
  7. Let the soup simmer for an additional 2-3 minutes.
  8. Remove from heat and ladle into bowls, garnishing with fresh cilantro.

Notes

Taste your soup before serving; adjusting the seasoning can elevate the dish significantly.