Tom Yum Gai Recipe
Sliced chicken in a chicken stock base hot and sour soup with fresh mushrooms, cilantro, lemon-grass, kaffir lime leaves and chilli oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a large pot, bring the chicken stock to a boil over medium heat.
Add Aromatics
Add the chopped lemongrass and kaffir lime leaves to the boiling stock. Let it simmer for about 5 minutes to infuse the flavors.
Cook the Chicken
Add the sliced chicken breast to the pot and cook for about 10 minutes, or until the chicken is fully cooked.
Add Vegetables
Stir in the sliced mushrooms and cook for an additional 3-5 minutes until they are tender.
Season the Soup
Add the fish sauce, lime juice, and sliced bird's eye chilies. Adjust the seasoning with more fish sauce or lime juice to taste.
