Tom Yum Kai Soup Recipe
Chicken with mushroom in hot and sour soup.
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Ingredients
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Soups
Method
Soups
- 1
Prepare aromatics
Rinse and trim lemongrass, galangal, kaffir lime leaves, and chilies. Bruise the lemongrass by pounding gently to release oils. Set aside.
- 2
Infuse broth
In a heavy pot, bring the chicken stock to a gentle boil. Add lemongrass, galangal, and kaffir lime leaves. Lower heat and simmer 6–8 minutes to infuse.
- 3
Blend heat and aroma
Stir in Tom Yum paste and sliced chilies. Simmer 2–3 minutes until the paste dissolves and flavors meld.
- 4
Add mushrooms
Add mushrooms to the broth and cook 3–4 minutes until tender.
- 5
Add chicken
Stir in shredded chicken and heat through for 2–3 minutes.
- 6
Season
Season with fish sauce and lime juice. Taste and adjust with more lime juice or fish sauce as desired.
- 7
Finish and serve
If desired, remove lemongrass stalks and lime leaves. Ladle into bowls and garnish with chopped cilantro. Serve hot with extra lime wedges.
