28min 4 ppl
Tom Yum Gai
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 24g
Carbs 8g
Fats 10g
About this dish
A steaming, aromatic soup balancing sour lime, fiery chillies and the deep savour of chilli jam around tender chicken and mushrooms.
Allergy Info
Celery, Fish, Crustaceans
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Nam Prik Pao2 tbspstart 35 minutes aheadMake your own
Ingredients
Fresh Produce
- Lemongrass stalksbruised and cut into 5cm lengths2 stalks
- Galangalpeeled and thinly sliced20 g
- Makrut lime leavestorn4 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised6
- Oyster mushroomstorn into bite-sized pieces150 g
- Tomatoescut into wedges2
- Lime juice3 tbsp
- Corianderroughly chopped, to serve10 g
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces300 g
Tins & Jars
- Chicken stock1 l
- Nam prik pao2 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Ladle
- Chopping board
- Sharp knife
Method
1
Bruise the lemongrass, slice the galangal and prepare the shallots, chillies and tomatoes.
Approx. 6 minutes
2
Bring the chicken stock to a simmer in a large saucepan and add the lemongrass, galangal and lime leaves.
Approx. 3 minutes
3
Add the shallots and chillies and simmer for 3 minutes until fragrant.
Approx. 3 minutes
4
Add the chicken and simmer for 8 minutes until cooked through, checking the thickest piece reads 74°C on a meat thermometer.
Approx. 8 minutes
5
Add the mushrooms and tomatoes and simmer for 3 minutes until the mushrooms soften.
Approx. 3 minutes
6
Stir in the nam prik pao and fish sauce and simmer for 2 minutes.
Approx. 2 minutes
7
Remove from the heat, stir in the lime juice, and taste and adjust the seasoning.
Approx. 2 minutes
8
Ladle into bowls and scatter with the chopped coriander.
Approx. 2 minutes
