John Myers
Tom Yam Gai Soup
The perfect tom yam gai soup recipe with a picture and simple step-by-step instructions.
- 900 ml Clear chicken broth
- 900 ml Fresh galangal root – Thai ginger
- 2 Poles Lemongrass
- 1 Red chili peppers
- 2 Fresh shallots
- 6 Kaffir lime leaves
- 2 Fresh coriander root
- 300 g Chicken leg meat – precooked
- 150 g Fresh shiitake
- 2 tsp Fish sauce
- 1 tbsp Tamarind paste – tart and sour
- 2 tbsp Freshly squeezed lime juice
- 2 tsp Brown sugar
- Fresh coriander for garnish
- Cut the galanga root and chilli pepper into slices. Cut the coriander roots from the coriander greens. Clean / pound the lemongrass flat and cut into pieces approx. 4 cm long. Halve the kaffir lime leaves. Peel and quarter shallots. Use only the whole heads of Shiitake and halve the large mushroom heads.
- Heat the chicken broth. Add lemongrass, galangal, shallots, chilli, kaffir lime leaves and coriander root and cook gently for about 10-15 minutes.
- Cut the chicken into bite-sized pieces and add to the saucepan with the shiitake and simmer for another 5-10 minutes.
- Season the “Tom Yam Gai” soup with fish sauce, tamarind paste, sugar and lime juice, season to taste and let it steep for a moment. Garnish with the coriander leaves and serve very hot in a soup bowl.
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