Tom Gai Kai Recipe

Mak Erot

3 min read

·

Apr 05, 2025

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Tom Yum Gai Recipe: A Flavorful Thai Chicken Soup

Tom yum gai, a beloved Thai chicken soup, is celebrated for its vibrant flavors and aromatic spices. This recipe guides you through creating this delicious dish at home, ensuring an authentic taste that will transport your taste buds straight to Thailand.

Ingredients for Authentic Tom Yum Gai

This recipe provides a balanced blend of sweet, sour, spicy, and savory, characteristic of genuine Thai cuisine. Ensure you gather all ingredients before beginning to maintain the flow of your cooking process.

• For the Chicken Broth:

  • 1.5 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces (for rich flavor)
  • 8 cups water
  • 1 stalk lemongrass, bruised (essential for aroma)
  • 3 kaffir lime leaves (adds a unique citrusy note)
  • 2-inch piece of galangal, thinly sliced (provides a subtle spiciness)
  • 2-inch piece of ginger, thinly sliced (adds warmth and complexity)
  • 1 tsp salt

• For the Tom Yum Paste:

  • 2-3 red chilies, finely chopped (adjust to your spice preference)
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, finely chopped
  • 1 tbsp fish sauce (crucial for umami)
  • 1 tbsp lime juice
  • 1 tsp brown sugar

• For the Soup:

  • 4-5 cups chicken broth (from above)
  • 4-5 mushrooms, sliced (shiitake or cremini work well)
  • 1 cup cherry or grape tomatoes, halved
  • 2-3 kaffir lime leaves
  • 1/4 cup chopped cilantro, for garnish
  • Lime wedges, for serving

Step-by-Step Guide to Making Tom Yum Gai

Follow these simple instructions to recreate this delicious Thai classic.

1. Prepare the Chicken Broth: In a large pot or Dutch oven, combine chicken pieces, water, lemongrass stalk, kaffir lime leaves, galangal, ginger, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through.

2. Make the Tom Yum Paste: While the chicken simmers, prepare the paste by combining all the listed paste ingredients in a food processor or mortar and pestle until finely blended.

3. Assemble the Soup: Remove the chicken from the broth and set aside to cool slightly. Strain the broth to remove solids. Return the strained broth to the pot. Add the Tom Yum Paste and bring to a simmer.

4. Add Ingredients: Add the sliced mushrooms and cherry/grape tomatoes to the simmering broth. Cook for about 5 minutes, or until the mushrooms are tender.

5. Shred Chicken and Finish: Shred the cooled chicken meat and add it back to the soup. Stir in 2-3 additional kaffir lime leaves. Heat through and adjust seasoning to taste, adding more fish sauce or lime juice as needed.

6. Serve: Ladle the Tom Yum Gai into bowls and garnish with fresh cilantro. Serve immediately with lime wedges on the side.

Tips for the Best Tom Yum Gai

• Adjust spice level: Control the heat by adjusting the amount of chili in the Tom Yum paste. Start with less and add more according to your preference.
• Fresh ingredients are key: Using fresh herbs and spices will significantly enhance the flavor of your soup.
• Don't overcook the chicken: Overcooked chicken will be dry and tough. Aim for tender and juicy pieces.
• Garnish generously: Fresh cilantro adds a vibrant touch and complements the soup's flavors beautifully.

Enjoy your homemade Tom Yum Gai! This recipe is sure to become a family favorite. Remember to share your culinary creations and tag us! Happy cooking!