Tom Yum Gai

Name: Tom Yum Gai
Total time: 30 min
Yield: 4 servings
Ingredients: 400 grams (about 1 lb) boneless chicken meat, diced; 3 cups chicken stock; 100 grams (3.5 oz) straw mushrooms, halved; 6 cherry tomatoes; 1 fresh lemongrass stem, cut into short lengths; 2–3 kaffir lime leaves, torn; 3 tbsp Thai fish sauce; 4 tbsp fresh lime juice; ½ tsp sugar; 5–6 hot fresh Thai chilies, just broken with pestle

30 min · serves 4

Ingredients

400 grams (about 1 lb) boneless chicken meat, diced
3 cups chicken stock
100 grams (3.5 oz) straw mushrooms, halved
6 cherry tomatoes
1 fresh lemongrass stem, cut into short lengths
2–3 kaffir lime leaves, torn
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
½ tsp sugar
5–6 hot fresh Thai chilies, just broken with pestle

Steps

Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.
Serve with steamed jasmine rice.

More recipes with chicken, broth or stock, mushrooms, tomatoes, lemongrass, fish sauce, lime or chile peppers

Adapted from “Tom Yum Gai” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.