Tom Yum Gai (Thai Hot and Sour Chicken Soup)
- 6 cups chicken broth
- 3 slices galangal, (dried is fine)
- 2 whole stalks lemongrass, tied into a knot
- 2 shallots, peeled and halved
- 2 pairs kaffir lime leaves, center ribs removed and discarded
- 2 bird's eye chilies, slit
- 4 chicken thigh fillets, cut into thin slices
- 2 cups fresh oyster mushrooms, if large, torn into smaller pieces
- 2 tomatoes, cut into wedges
- fish sauce
- lime juice, (see notes after the recipe)
- torn cilantro
- Pour the chicken bone broth into a pot and bring to the boil.
- Drop the galangal slices, lemongrass, kaffir lime leaves and chilies into the broth. Lower the heat. Cover and simmer for 15 minutes.
- Add the chicken thigh fillet slices, oyster mushrooms and tomatoes to the broth.
- If the broth is unseasoned or underseasoned, add fish sauce at this point.
- Cover the pot once more and simmer for another 15 minutes.
- Taste the broth. Add more fish sauce, if needed.
- Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
- Ladle the tom yum gai into bowls (see notes after the recipe), sprinkle with cilantro and serve.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.