Tom Yum Gai Thai Hot Sour Chicken Soup
Experience the bold, vibrant flavors of Thailand with our Tom Yum Gai Thai Hot Sour Chicken Soup, a perfect blend of aromatic herbs, zesty citrus, and creamy coconut milk. This iconic Thai dish is a tantalizing fusion of spicy, sour, and savory notes, featuring tender strips of chicken, earthy shiitake mushrooms, and the tangy punch of lime juice. Infused with lemongrass, galangal, and kaffir lime leaves, the broth is a sensory delight, while the addition of Tom Yum paste brings authentic depth. Ready in just 40 minutes, this comforting soup pairs beautifully with steamed rice or can be savored on its own. Garnished with fresh cilantro and cherry tomatoes, it’s a feast for the tastebuds and a must-try for fans of Thai cuisine!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 4 cups Chicken stock
- 2 Lemongrass stalks
- 5 slices Galangal
- 4 Kaffir lime leaves
- 3 Thai bird's eye chili
- 150 grams Shiitake mushrooms
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 tablespoons Tom Yum paste
- 1 cup Coconut milk
- 2 tablespoons Fresh cilantro
- 6 Cherry tomatoes
- 1 teaspoon Sugar
Instructions
Prepare the ingredients. Slice the chicken breast into thin strips, finely chop the cilantro, cut the cherry tomatoes in half, and slice the lemongrass into 2-inch pieces, bruising the stalks with the flat side of your knife to release their aroma.
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for about 5 minutes to infuse the broth with their flavors.
Add the Tom Yum paste to the pot and stir well to dissolve it fully into the broth.
Drop in the sliced chicken and allow it to cook for 5-7 minutes, or until the chicken pieces are fully cooked and tender.
Stir in the mushrooms and cherry tomatoes, cooking for an additional 3-4 minutes until the mushrooms are tender.
Season the soup with fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed, ensuring a balance of spicy, sour, and salty flavors.
Pour in the coconut milk, stirring to combine, and let the soup gently simmer for another 2 minutes.
Remove the pot from heat and serve the soup hot. Garnish with chopped cilantro and, if desired, an additional squeeze of lime.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 6560 mg | 285% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 60.3 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 414 mg | 32% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5117 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
