Embark on a culinary journey to Thailand with this vibrant and aromatic Tom Yum Kai, a chicken-infused hot and sour soup that perfectly balances spicy, sour, and savory flavors. A symphony of fragrant herbs and fresh ingredients creates an unforgettable taste experience.

Follow The Directions

01

Step

In a saucepan, bring water to a boil. (2 minutes)

02

Step

Add lemongrass, galangal, and kaffir lime leaves; cook for 1 minute to infuse the broth with their aromatic essence. (1 minute)

03

Step

Stir in fish sauce and cook for another minute, allowing the flavors to meld together. (1 minute)

04

Step

Add chili paste, reducing the heat to medium. Introduce the chopped tomatoes and cook for 2-3 minutes until they soften slightly. (3 minutes)

05

Step

Incorporate the chopped mushrooms and cook for 1 minute. (1 minute)

06

Step

Increase the heat to high, add the chicken strips, and cook until they are cooked through, stirring occasionally. (5 minutes)

07

Step

Stir in the lime juice, and add the halved Thai chilies. (1 minute)

08

Step

Remove the soup from heat and garnish with fresh cilantro, basil, and green onion before serving.

Adjust the amount of chili paste and Thai chilies to your preference for spiciness.
For a richer broth, consider using chicken broth instead of water.
Galangal and kaffir lime leaves can be found at most Asian supermarkets. If unavailable, you can substitute with ginger and lime zest, respectively, although the flavor profile will be slightly different.
Garnish generously with fresh herbs for added aroma and flavor.

Aida Armstrong

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