Thai Hot & Sour Chicken Soup (Tom Yum Gai)
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat coconut oil in a large soup pot set over medium heat. When warm add the Thai red curry paste and simmer for 10 seconds (be careful it may pop). Immediately add the chicken broth.
- Bring the stock to a boil, cover and simmer for 15 minutes. Uncover, add the chicken, mushrooms, tomatoes, fish sauce, and sugar, then simmer an additional 8 minutes or until chicken is cooked through.
- Remove from heat; stir in lime juice and cilantro. Taste and correct for salt and spices.
Cook Times
Ingredients
Ingredients
- 2 1/2 tablespoon coconut oil
- 5 tablespoon Thai red curry paste Thai Kitchen brand preferred, more or less to taste
- 1 red chili pepper sliced into rings, more or less to taste
- 12 cup chicken stock
- 1 pound boneless skinless chicken breast thinly sliced against the grain
- 1 cup cremini mushroom thinly sliced
- 5 Roma tomato seeded and diced
- 2 1/2 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 3 lime large, juiced
- 2/3 cup fresh cilantro chopped
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat soup in a saucepan over medium until heated through.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 615mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1544IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
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