
By Diya Nalla
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
3 steps
Prep:20minCook:25min
Tom Yum Gai (Tom Yam Gai) is Thai hot and sour chicken soup. It gets its spice from nam prik pao (Thai chili paste) and Thai bird's eye chiles, and the sour from lime juice. This recipe is easy to make when craving this beloved Thai favorite.
Updated at: Mon, 14 Apr 2025 03:35:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories246 kcal (12%)
Total Fat13.5 g (19%)
Carbs12.9 g (5%)
Sugars5.6 g (6%)
Protein18.4 g (37%)
Sodium2158.1 mg (108%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsvegetable oil

12 ounceschicken breast
or tenders thinly sliced

1onion
small, diced

1 quartchicken broth
or stock

10 ouncesbutton mushrooms
sliced, or cremini

6kaffir lime leaves
scored

6 slicesgalangal
about 1/8-inch thick, I use re-hydrated dried galangal slices, but you can also substitute fresh ginger if needed, though it's not the same

3 stalkslemongrass
cut into 2-inch pieces and scored

1Thai bird's eye chile
stemmed, seeded, and finely chopped

2 tablespoonsfish sauce

1 ½ teaspoonsNam Prik Pao
Thai chile paste

1 teaspoongranulated sugar
or raw sugar

2tomatoes
small, like plum tomatoes, seeded and cut into 8 wedges each

1lime juiced

cilantro leaves
roughly chopped

Kosher salt
Instructions
Step 1
In a medium pot or Dutch oven, heat half the oil over medium-high heat. Add the chicken, stirring occasionally until the chicken is just cooked through. Remove from the heat, remove chicken from the pot. Return the pot to medium heat and add the remaining oil. Add the onion and saute for a few minutes until starting to soften.



Step 2
Add the chicken broth, mushrooms, kaffir lime leaves, galangal, lemongrass, chile, fish sauce, Nam Prik Pao, and sugar. Cover, bring to a boil, then reduce the heat and simmer for about 10 to 15 minutes. Add the cooked chicken, and tomatoes and cook another 1 to 2 minutes until the tomatoes are cooked but not falling apart.








Step 3
Remove from the heat and stir in the lime juice and cilantro leaves, if desired. Adjust seasoning as needed with salt. Serve immediately, discarding the lime leaves, galangal and lemongrass pieces either directly from the soup pot or from each bowl as you eat.

















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