Tom Yum Gai Soup Recipe (Hot and Sour Chicken Soup)

Ingredients

• ½ cup evaporated milk
• 1 ¼ cups water
• 9 oz chicken (thinly sliced breast or thigh (boneless))
• 2 stalks lemongrass (trimmed and smashed, sliced diagonally into chunks)
• 3 thin slices galangal (thinly sliced)
• 2 kaffir lime leaves (torn to release the fragrance)
• 1 tomato (cut into wedges)
• ½ cup mushrooms (sliced straw mushrooms or your favorite kind)
• 3 shallots (thinly sliced)
• 1 tbsp chili paste
• 2 tbsp fresh lime juice
• ½ tbsp palm sugar
• 2 tbsp fish sauce
• 2 stalks green onions (optional garnish)
• 1 tbsp coriander (optional garnish)
• 1 tbsp culantro (optional garnish)

Steps

1. 1

   Slice and prep all the aromatics. Thinly slice galangal, lemongrass, and shallots. Tear kaffir lime leaves in half. Quarter the tomatoes and slice the chicken into bite-sized pieces.

2. 2

   Start the broth. Bring water to a boil in a pot. Add galangal, lemongrass, and lime leaves. Simmer briefly to infuse the broth.

3. 3

   Add the chicken. Add sliced chicken and simmer until it's no longer pink.

4. 4

   Season the soup. Stir in chili paste, fish sauce, lime juice, and palm sugar. Simmer until the sugar dissolves.

5. 5

   Add vegetables. Add mushrooms, tomato wedges, and shallots. Simmer until just tender but still intact.

6. 6

   Finish with evaporated milk. Pour in evaporated milk, stir well, and turn off the heat. Serve hot!