Tom Yum Gai (Thai Hot and Sour Chicken Soup) from Closet Cooking

A Thai style hot and sour chicken soup filled with plenty of fresh herbs.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 2 cups chicken broth
  • 2 cups water
  • 2 shallots, sliced thinly
  • 2 stalks lemongrass, sliced thinly
  • 4 kaffir lime leaves, sliced thinly
  • 2 birds eye chilis, thinly sliced
  • 1 inch piece galangal or ginger, sliced thinly
  • 1/2 pound chicken breast
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon palm or brown sugar
  • cilantro to taste
  1. Bring the chicken broth, water, shallots, lemongrass, lime leaves, chilis, galangal and chicken to a boil, reduce the heat and simmer until the chicken is cooked, about 15-20 minutes.
  2. Remove the chicken from the broth, shred it and return it to the broth.
  3. Season the broth with the lime juice, fish sauce and sugar taste testing for a balance of sour, salty, sweet and spicy.
  4. Serve garnished with cilantro to taste.