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Tom Yum Gai (Hot and Sour Chicken Soup)
Tom Yum Gai (Hot and Sour Chicken Soup; พริกน้ำส้ม) is a traditional Thai recipe for a classic soup or kub kao dish of chicken and straw mushrooms in a spicy, hot and sour base flavoured with lemongrass, galangal and kaffir lime leaves. The full recipe is presented here and I hope you enjoy this classic Thai version of: Hot and Sour Chicken Soup (Tom Yum Gai).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesChicken RecipesFowl RecipesThailand Recipes
Note that all tom yams in Thailand are considered
kub kao (dishes to be eaten with rice) rather than starters.
Ingredients:
250g chicken portions
5 kaffir lime leaves
3 slices of galangal, bruised
100g straw mushrooms, halved lengthways
4 tbsp fish sauce (nam pla)
750ml water
1 lemongrass stalk, trimmed and cut into 5cm long pieces and bruised
2 tbsp fresh lime juice
1 tbsp fresh Thai birds' eye chillies, chopped
Method:
Add the water to a medium-sized pot and bring to a boil over high heat. Add the kaffir lime leaves, galangal and lemongrass.
Cook the mixture for 2 minutes then add the straw mushrooms and cook for 2 minutes more before adding the chicken. Cook, covered, for about 15 minutes, or until the chicken is just done through.
Take the pan off the heat and season to taste with the fish sauce, lime juice and chillies.
Serve immediately, accompanied by steamed jasmine rice.
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