Save Tom Yum Gai is a quintessential Thai soup known for its vibrant, aromatic profile and its perfect balance of spicy, sour, and savory flavors. This dish features tender chicken breast or thighs and earthy mushrooms simmered in a bold broth infused with traditional Southeast Asian aromatics like lemongrass, galangal, and kaffir lime leaves. It is a restorative and soul-warming meal that brings the authentic taste of Thailand to your table in just over half an hour.
Pin it The secret to an exceptional Tom Yum Gai lies in the layering of seasonings. By combining the smokiness of nam prik pao with the saltiness of fish sauce and the sharp acidity of fresh lime, you create a broth that is complex and deeply satisfying. This soup is naturally dairy-free and gluten-free, making it a versatile choice for various dietary needs.
Ingredients
- Chicken: 350 g (12 oz) boneless, skinless chicken breast or thighs, thinly sliced
- Broth Base: 1.2 L (5 cups) chicken stock, 2 stalks lemongrass (smashed), 5 kaffir lime leaves (torn), 3 slices galangal, 2 Thai birds eye chiles (smashed)
- Vegetables: 150 g (5 oz) oyster or button mushrooms (sliced), 2 medium tomatoes (cut into wedges), 1 small onion (sliced)
- Seasonings: 2 tbsp nam prik pao (Thai roasted chili paste), 2 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp salt, 2 tbsp freshly squeezed lime juice
- Garnish: 2 tbsp fresh cilantro (chopped), extra sliced chiles, and lime wedges for serving
Instructions
- Step 1: Infuse the Broth
- In a large saucepan, bring the chicken stock to a gentle boil. Add the prepared lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to allow the flavors to infuse.
- Step 2: Cook the Chicken
- Add the sliced chicken to the pot and simmer for 3–4 minutes until just cooked through. Be sure to skim off any foam that rises to the surface for a clearer broth.
- Step 3: Add Vegetables
- Stir in the mushrooms, tomatoes, and onion. Simmer for another 3–4 minutes until the vegetables are tender but still retain their shape.
- Step 4: Season the Soup
- Add the nam prik pao, fish sauce, sugar, and salt. Stir well to incorporate the chili paste and simmer for 2 more minutes. Taste the broth and adjust the seasoning if necessary.
- Step 5: Finish with Lime
- Remove the saucepan from the heat. Stir in the fresh lime juice. It is important to add the lime at the end to maintain its bright acidity.
- Step 6: Serve
- Ladle the soup into bowls, ensuring everyone gets a mix of chicken and vegetables. Garnish with fresh cilantro and extra chiles. Serve immediately with lime wedges on the side.
Zusatztipps für die Zubereitung
To get the most flavor out of your aromatics, ensure you smash the lemongrass stalks and the chiles thoroughly before adding them to the stock. This releases the essential oils that give the soup its signature punch. If you prefer a milder soup, remove the seeds from the chiles or reduce the quantity used.
Varianten und Anpassungen
For a creamy variation known as Tom Yum Nam Khon, add 1 tablespoon of evaporated milk to the broth during the final simmer. If you're a fan of seafood, you can easily substitute the chicken with shrimp to create the world-famous Tom Yum Goong.
Serviervorschläge
Ladle the soup into deep ceramic bowls and serve it as a standalone light meal or as a starter for a Thai feast. It pairs beautifully with a side of steamed jasmine rice, which can help temper the heat of the chiles and soak up every drop of the delicious broth.
Pin it Mastering Tom Yum Gai is a rewarding experience that allows you to explore the foundations of Thai flavor profiles. Whether you enjoy it for its spicy kick or its comforting warmth, this recipe is sure to become a favorite in your culinary repertoire.
Frequently Asked Questions
- → What makes Tom Yum Gai authentic?
Traditional Tom Yum Gai relies on the holy trinity of Thai aromatics: lemongrass, kaffir lime leaves, and galangal. Nam prik pao (roasted chili paste) adds essential depth, while fresh lime juice and fish sauce create the signature spicy-sour balance.
- → How spicy is this soup?
Two Thai bird's eye chiles provide medium heat, but you can easily adjust spiciness. Start with one chile for milder flavor, or add more for extra fire. Removing chile seeds also reduces heat while maintaining flavor.
- → Can I substitute the chicken?
Yes! Replace chicken with shrimp for Tom Yum Goong, or use tofu for a vegetarian version. Cooking times may vary slightly—shrimp cooks in 2-3 minutes, while tofu should be added in the last 5 minutes.
- → What is nam prik pao?
Nam prik pao is Thai roasted chili paste, a crucial ingredient adding smoky sweetness and depth. Find it in Asian markets or make it at home with dried chiles, garlic, shallots, and shrimp paste.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. The flavors actually improve overnight. Reheat gently on the stovetop, adding fresh lime juice before serving to brighten the taste. Avoid boiling to prevent toughening the chicken.
- → Is galangal essential?
Galangal provides distinct piney, citrus notes that differ from ginger. Fresh ginger works as a substitute in a pinch, but for authentic flavor, seek out galangal at Asian markets. Dried galangal slices are an acceptable alternative.