Thai Hot & Sour Chicken Soup (Tom Yum Gai)

Serving Size: 10

Tom Yum Gai is a popular Thai spicy soup made from chicken, chilies, tomatoes, and mushrooms. It's blended with a mix of aromatics and spices for lots of exotic flavor.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

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

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.

Reheating Instructions

Heat soup in a saucepan over medium until heated through.

Nutrition