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
- 1
Prepare the Broth
In a large pot, bring the chicken stock to a boil over medium heat.
- 2
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.
- 3
Cook the Chicken
Add the sliced chicken breast to the pot and cook for about 10 minutes, or until the chicken is fully cooked.
- 4
Add Vegetables
Stir in the sliced mushrooms and cook for an additional 3-5 minutes until they are tender.
- 5
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.
- 6