Hot and Sour Chicken Soup | Tom Yum Gai | ต้มยำไก่

• Gluten free
• Paleo

• Meat

  • 1/2 lb Chicken

• Produce

  • 1/2 cup Cherry tomatoes
  • 2 tbsp Cilantro
  • 10 Kaffir lime, leaves
  • 2 stalks Lemongrass
  • 1/2 cup Mushrooms
  • 3 Shallots or 1 large shallot, Asian
  • 3 Thai chilis, red

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice

• Baking & Spices

  • 2 tbsp Chili paste, roasted
  • 6 Of galangal, rounds

Found on rachelcooksthai.com

Ingredients

• 4 cups chicken broth
• 3 red Thai chilis, bruised
• 2 stalks lemongrass, cut into segments and bruised
• 10 kaffir lime leaves, deveined and torn
• 6 rounds of galangal, very thinly sliced
• 3-4 Asian shallots or 1 large shallot cut in half
• 1/2 pound chicken, sliced thinly
• 1/2 cup mushrooms (straw, beech, enoki, or other mild varieties)
• 1 Tablespoon fish sauce
• 2 Tablespoons lime juice
• 2 Tablespoons roasted chili paste
• 2 Tablespoons cilantro, chopped
• 1/2 cup cherry tomatoes, quartered (optional)

Directions

• Pour the chicken broth into a pot and heat over medium-high heat. Add the bruised Thai chilis, bruised lemongrass segments, torn kaffir lime leaves, galangal rounds, and shallots. Allow the herbs to simmer in the chicken broth for about 15 minutes, or until their scent has permeated the liquid.
• Use a mesh strainer to remove the herbs from the broth, retaining the chilis in the liquid if you prefer a spicier soup.
• Add the mushrooms and sliced chicken and allow to cook through, approximately 5-10 minutes. If you are adding tomatoes, add them at this point as well.
• Season the soup with fish sauce, lime juice, and roasted chili paste. Taste the broth and adjust the seasonings as needed. The flavor should be equally (and boldly!) spicy and sour with enough saltiness to bring out the other flavors. If it is not salty enough, add fish sauce. If it is not sour enough, add lime juice. If it is not spicy enough, press the Thai chilis into the side of the pot with the back of your spoon to release more of their flavor.
• Take the soup off the heat and add in the chopped cilantro. Serve over hot jasmine rice and enjoy!