Tom Yum Gai Soup (Hot and Sour Chicken Soup)
Make this hot and sour Thai chicken soup in just 30 minutes. A classic tom yum gai soup recipe from my Thai restaurant menu!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup evaporated milk
- 1 ¼ cups water
- 9 oz chicken (thinly sliced breast or thigh (boneless))
- 2 stalks lemongrass (trimmed and smashed, sliced diagonally into chunks)
- 3 thin slices galangal (thinly sliced)
- 2 kaffir lime leaves (torn to release the fragrance)
- 1 tomato (cut into wedges)
- ½ cup mushrooms (sliced straw mushrooms or your favorite kind)
- 3 shallots (thinly sliced)
- 1 tbsp chili paste
- 2 tbsp fresh lime juice
- ½ tbsp palm sugar
- 2 tbsp fish sauce
- 2 stalks green onions (optional garnish)
- 1 tbsp coriander (optional garnish)
- 1 tbsp culantro (optional garnish)
Instructions
- 1
Slice and prep all the aromatics. Thinly slice galangal, lemongrass, and shallots. Tear kaffir lime leaves in half. Quarter the tomatoes and slice the chicken into bite-sized pieces.
- 2
Start the broth. Bring water to a boil in a pot. Add galangal, lemongrass, and lime leaves. Simmer briefly to infuse the broth.
- 3
Add the chicken. Add sliced chicken and simmer until it's no longer pink.
- 4
Season the soup. Stir in chili paste, fish sauce, lime juice, and palm sugar. Simmer until the sugar dissolves.
- 5
Add vegetables. Add mushrooms, tomato wedges, and shallots. Simmer until just tender but still intact.
- 6
Finish with evaporated milk. Pour in evaporated milk, stir well, and turn off the heat. Serve hot!