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Thai Chicken Soup (Tom Yum Gai)

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  • Thai Chicken Soup (Tom Yum Gai)

    Thai Chicken Soup (Tom Yum Gai)

    1 tablespoon tamarind concentrate
    2 tablespoons Thai fish sauce
    6 cups low-sodium chicken broth
    3 cups water
    4 stalks fresh lemongrass, cleaned and cut into 1" pieces
    4 to 5 thin slices fresh, peeled galangal
    1 large knob fresh ginger, peeled and finely julienned
    1/2 large yellow onion, peeled and chunked
    2 kaffir lime leaves
    1 bay leaf
    zest of 2 to 3 limes
    juice of 2 to 3 limes
    4 boneless, skinless chicken breasts, chunked (can also chunked boneless, skinless thighs)
    Thai chillies to taste (6-20) (I didn't have any Thai chillies on hand, so I used a large sliced jalapeno)
    1 small punnet cremini mushrooms, quartered
    1 can straw mushrooms, drained
    1 heaping tb (or so - about 5 cloves) minced garlic
    1 tablespoon chile garlic sauce (to taste)
    1 heaping cup cherub tomatoes, halved
    1 medium bunch coriander (cilantro), chopped (stems and all, just chop them finer)
    handful of torn Thai basil leaves
    soy sauce to taste.

    In a small bowl, mix the tamarind with the fish sauce. In a large pot, place the chicken broth and water, along with the lemongrass, galangal, ginger, onion, kaffir lime leaves, lime juice and zest, and tamarind-fish sauce mixture. Cover and bring to the boil.

    Add the chicken, return to the boil, and cook for approx. 3 minutes. Lower the heat to simmer. Add the cremini mushrooms, straw mushrooms, garlic, and chile garlic sauce. Stir well and simmer 7-10 minutes, covered, until chicken is cooked through.

    Add the Thai chillies (or jalapeno), tomatoes, coriander (cilantro), and lime juice to taste. Turn off the heat. Stir and allow to sit 1 minute. Add the basil leaves, a splash of soy sauce, and serve.
    Recipe by posted to Eat-l by Shane Ludwig