Thai cuisine · Soups & Stews

Tom Yum Gai

Hot and sour chicken soup with lemongrass, galangal and kaffir lime leaves, balanced at the end with lime and chili.

Ingredients · for 4 servings

• 500 g chicken breast fillet
• 1.5 l chicken stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 200 g button mushrooms
• 4 red chilies
• 3 tbsp fish sauce
• 2 limes
• 1 tsp palm sugar
• 1 bunch fresh cilantro
• Salt

Instructions

1. Trim the tough end off the lemongrass, flatten the stalks with the back of a knife and cut into 4 cm pieces; tear the kaffir lime leaves and slit the chilies lengthwise.
2. Bring the chicken stock to a boil with the lemongrass, galangal slices and lime leaves, then let it simmer uncovered on low heat for 10 min. until the broth smells distinctly of citrus.
3. Cut the chicken breast across the grain into thin 5 mm strips and halve or quarter the mushrooms depending on size.
4. Add the mushrooms to the broth and cook for 3 min., then add the chicken and let it poach very gently for 4–5 min. until white inside – do not let it boil hard or it will turn dry.
5. Remove the pot from the heat, stir in the chilies, fish sauce, palm sugar and the juice of 1.5 limes, and taste: the soup should taste sour first, then salty, and finally spicy.
6. Sprinkle generously with coarsely chopped cilantro and serve hot with the remaining lime wedges; the lemongrass and galangal stay in the bowl for aroma and are not eaten.