Tom Yum Kai recipe

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Ingredients

4 cups water
1 stalk lemon grass, smashed and chopped
1 (1 inch) piece galangal, thinly sliced
3 kaffir lime leaves, torn
4 tablespoons fish sauce
2 teaspoons chile paste
8 ounces fresh tomatoes, chopped
2 ounces button mushrooms, chopped
1 (8 ounce) skinless, boneless chicken breast sliced into strips
4 tablespoons lime juice
2 fresh Thai chiles, crushed with a knife and halved

Nutrition Info

211.8 calories
carbohydrate: 19.3 g
cholesterol: 64.6 mg
fat: 3.9 g
fiber: 2.6 g
protein: 28.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 2314.2 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.

  2. Add chiles to soup and remove from heat.

Recipe Yield

2 servings

Recipe Note

I got this tom yum recipe from a Thai friend. It's the best/most authentic ever. Garnish with cilantro, basil, and green onion.

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