Tom Yum Gai Thai Soup

Tom Yum Gai is a quintessential Thai soup that offers a vibrant explosion of aromatic flavors. This spicy-sour broth is beautifully balanced with tender chicken, earthy mushrooms, and juicy tomatoes, creating a refreshing meal that is both light and deeply satisfying. Infused with traditional herbs like lemongrass and galangal, it captures the heart of Thai street food in a single bowl.

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The key to a spectacular Tom Yum is the infusion of the broth. By simmering the lemongrass, kaffir lime leaves, and galangal together, you create a complex base that highlights the spicy kick of the Thai birds eye chiles and the umami depth of the fish sauce.

Ingredients

• 350 g (12 oz) boneless, skinless chicken breast or thighs, thinly sliced
• 1.2 L (5 cups) chicken stock
• 2 stalks lemongrass, tough outer leaves removed, cut into 5 cm (2-inch) pieces and smashed
• 5 kaffir lime leaves, torn
• 3 slices galangal (or fresh ginger as substitute)
• 2 Thai birds eye chiles, smashed (adjust to taste)
• 150 g (5 oz) oyster or button mushrooms, sliced
• 2 medium tomatoes, cut into wedges
• 1 small onion, sliced
• 2 tbsp nam prik pao (Thai roasted chili paste)
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tsp salt (or to taste)
• 2 tbsp freshly squeezed lime juice (plus extra for serving)
• 2 tbsp fresh cilantro, chopped
• 1–2 extra Thai chiles, sliced (optional)

Instructions

Step 1: Infuse the Stock

In a large saucepan, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to infuse the flavors.

Step 2: Cook the Chicken

Add the chicken slices and simmer for 3–4 minutes until just cooked through. Skim off any foam that rises to the surface.

Step 3: Add the Vegetables

Stir in the mushrooms, tomatoes, and onion. Simmer for another 3–4 minutes until the vegetables are tender but not mushy.

Step 4: Season the Broth

Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to your preference.

Step 5: Finish with Lime Juice

Remove the saucepan from the heat. Stir in the freshly squeezed lime juice. Taste and adjust the sourness or saltiness as desired.

Step 6: Garnish and Serve

Ladle the soup into bowls. Garnish with fresh cilantro and extra sliced chiles if you prefer more heat. Serve immediately with lime wedges on the side.

Zusatztipps für die Zubereitung

To ensure a clear and appetizing broth, be sure to skim off any foam that appears after adding the chicken. Smashing the lemongrass and chiles is essential as it helps release the oils and intense flavors into the soup.

Varianten und Anpassungen

For a richer, creamy version, stir in 1 tbsp of evaporated milk at the end. You can also easily transform this into Tom Yum Goong by substituting the chicken with fresh shrimp. If you cannot find galangal, fresh ginger works well as a substitute.

Serviervorschläge

Serve this soup piping hot in bowls to fully enjoy the aromatic steam. It is excellent on its own as a light meal or paired with a side of steamed jasmine rice to soak up the flavorful broth.

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With its intoxicating aroma and bold ingredients, Tom Yum Gai is a true masterpiece of Thai cuisine. This recipe brings the authentic taste of Southeast Asia directly to your kitchen for a meal that is as healthy as it is flavorful.

Recipe FAQs

→ What makes Tom Yum Gai authentic?

Authentic Tom Yum Gai requires Thai staples like lemongrass, kaffir lime leaves, galangal, and nam prik pao. These aromatics create the distinctive spicy-sour profile. Using fresh ingredients rather than dried powders ensures the most genuine flavor.

→ Can I make this less spicy?

Reduce the number of Thai birds eye chiles or remove them entirely after infusing the broth. Start with one chile and taste before adding more. The nam prik pao also contributes heat, so use less if sensitive to spice.

→ What's the difference between Tom Yum Gai and Tom Yum Goong?

Tom Yum Gai features chicken, while Tom Yum Goong uses shrimp. The broth base and aromatics remain identical. Simply substitute an equal amount of shrimp for chicken, reducing cooking time to 2-3 minutes to prevent overcooking the seafood.

→ Can I use ginger instead of galangal?

Yes, fresh ginger makes an acceptable substitute if galangal is unavailable. While the flavor profile will differ slightly—galangal has a more piney, citrusy note—ginger still provides aromatic warmth and complements the other Thai ingredients beautifully.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of water or stock if the broth has reduced. Avoid boiling, as this may toughen the chicken. The flavors often develop and improve overnight.

→ Is nam prik pao essential?

Nam prik pao adds significant depth and subtle sweetness, but the soup remains delicious without it. For a simpler version, increase the fish sauce slightly and add an extra pinch of sugar to balance the sour and spicy elements.