Tom Yum Gai
Had this wonderful soup while on vacation and just had to make it at home. This recipe definitely does not disappoint. Spicy and so tasteful!
Print Pin RateIngredients
- ½ medium onion, diced
- 2 green onions sliced
- 2 small tomatoes , cut into eighths
- ½ lb boneless, skinless chicken breasts, chopped (pieces no larger than 1 inch)
- 10 canned straw mushrooms
- 8 button mushrooms, cleaned and chopped
- 4 cups low sodium chicken stock
- 2 stalks lemongrass, bruised and cut diagonally into 2 inch pieces
- 6 kaffir lime leaves, scored and bruised
- 8 ⅛ inch slices of peeled ginger
- 3 tbsp fish sauce
- 1¼ tbsp chili paste
- 2 serrano chiles, seeded and sliced.
- 1 cup fresh cilantro, roughly diced
- 2 tsp sugar
- ¼ cup lime juice
- 2½ tbsp peanut oil, divided
- salt
- fresh ground black pepper
- 2 tbsp unsalted butter, divided
Instructions
- Prep all the ingredients.
- In a medium sized soup pot on medium high heat, add 2 tbsp peanut oil, the chicken, half the ginger, and half of the lemongrass pieces and cook until the chicken is almost cooked completely through. Set aside.
- Add 1tbsp butter and ½ tbsp peanut oil to the pot then throw in the mushrooms and cook until they are browned.
- Add 1 tbsp butter to the pot and throw the onions in. Saute until translucent.
- Add the stock and deglaze the pot.
- Add the fish sauce, remaining ginger, remaining lemongrass, lime leaves, and chiles. Simmer coverd for 15 minutes on medium low heat.Add the sugar, chili paste,and tomatoesand simmer an additional 2 minutes.Reduce the heat to low, add the lime juice, half the cilantro, and green onions. Let simmer another 15 minutes.
- Sprinkle with the remaining Cilantro and serve.
