Tom Yum Gai: Authentic Thai Hot and Sour Chicken Soup

Here is a fiery, tangy tom yum gai recipe you can easily make at home. This classic Thai chicken soup is bursting with flavor and will win over anyone who loves spicy food. The chicken turns out tender and just right, and the aromatic broth is perfect over a bowl of steaming rice, every bit as satisfying as tom kha gai.

Ingredients

Soup

• 300 g (10 oz) chicken, cut into pieces
• 300 g (10 oz) chicken giblets (optional; use more chicken instead)
• 50 g (2 oz) shimeji mushrooms (or any mushroom you like)
• 5 to 8 red bird's eye chilies, crushed
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 tablespoon roasted chili powder

Aromatics

• 4 slices young galangal
• 3 stalks lemongrass, bruised and cut into lengths
• 5 kaffir lime leaves, torn
• 4 tamarind pods (or 1 tablespoon tamarind paste)
• 3 shallots, halved
• 2 tomatoes, cut into wedges
• Chopped culantro (sawtooth coriander) or cilantro, for sprinkling on top

Instructions

1. Bring a pot of water to a boil, then add the tamarind, galangal, lemongrass, kaffir lime leaves, shallots and tomatoes.
2. Add the chicken and giblets. Turn the heat up and bring the water back to a boil, skimming off any foam, and cook until the chicken is done.
3. Add the mushrooms and cook until tender.
4. Add the crushed chilies and season with the sugar and salt. Turn off the heat, then stir in the fish sauce and lime juice.
5. Garnish with the culantro and add roasted chili powder to taste for extra aroma and color.
6. Ladle into bowls and serve hot.

Tips

• For the best tom yum gai, use free-range chicken, which has a firmer, more flavorful bite. Chicken breast or tenderloin will be softer than other cuts.
• For a clear broth, blanch the chicken and giblets first to remove excess fat, then add them to the soup pot. Skim off foam and oil regularly to keep the broth clear.
• Add the lime juice only after turning off the heat. This keeps the soup fragrant and prevents any bitterness.

Looking for a dish that goes perfectly with rice? Tom yum gai with dried chilies is another crowd-pleaser: heat from both fresh and dried chilies, sourness from lime and tamarind, and the fragrance of Thai herbs in every spoonful.