Creamy Tom Yum Gai
A rich and aromatic Thai chicken soup balancing spicy, sour, and savory flavors with a silky coconut finish.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Chicken breast, thinly sliced
- 4 cups Chicken stock
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 1 2-inch piece Galangal, sliced into rounds
- 5 leaves Kaffir lime leaves, torn
- 2 tablespoons Thai roasted chili paste (Nam Prik Pao)
- 3 tablespoons Fish sauce
- 4 tablespoons Lime juice
- 1/2 cup Evaporated milk or coconut milk
- 1 cup Straw mushrooms or oyster mushrooms
- 3 pieces Bird's eye chilies, crushed(optional)
- 1/4 cup Fresh cilantro for garnish
Instructions
- 1
Bring the chicken stock to a boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, and kaffir lime leaves to the boiling stock and simmer for 5 minutes until fragrant.
- 3
Stir in the Thai roasted chili paste until fully dissolved into the broth.
- 4
Add the sliced chicken and mushrooms, cooking for about 5-7 minutes until the chicken is cooked through.
- 5
Reduce the heat to low and stir in the fish sauce and crushed bird's eye chilies.
- 6
Pour in the evaporated milk (or coconut milk) and stir gently to create the creamy consistency, ensuring it does not come back to a hard boil.
- 7
Turn off the heat and stir in the fresh lime juice to maintain its bright acidity.
- 8
Garnish with fresh cilantro and serve hot in bowls.
Nutrition per Serving
285
Calories
28g
Protein
12g
Carbs
14g
Fat
2g
Fiber
6g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
