Tom Yum Gai (Thai Hot & Sour Chicken Soup) Recipe

Name: Tom Yum Gai (Thai Hot & Sour Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium onion, diced; 2 green onions, sliced (optional); 2 small tomatoes, cut into eighths; 1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*); 10 canned straw mushrooms; 5 button mushrooms, quartered; 4 cups chicken stock (*) or 4 cups mushroom stock (*); 2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly; 6 kaffir lime leaves, fresh, scored lightly; 6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick); 3 tablespoons fish sauce; 1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil); 2 serrano chilies, thickly sliced (optional); 1 cup fresh cilantro, washed and roughly diced; 2 teaspoons sugar; 1/4 cup lime juice (to taste); 2 tablespoons peanut oil

Servings: persons

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

1
In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
2
Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
3
Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
4
Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
5
Sprinkle with the remaining cilantro and serve with additional lime juice.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 medium onion, diced, 2 green onions, sliced (optional), 2 small tomatoes, cut into eighths, 1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*), and more.

Yes, Tom Yum Gai (Thai Hot & Sour Chicken Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tom Yum Gai (Thai Hot & Sour Chicken Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions