Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Tom Yum Gai (Thai Hot and Sour Chicken Soup) requires about 30 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 193 calories, 27g of protein, and 4g of fat per serving. For $4.99 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. Many people really liked this main course. Head to the store and pick up cilantro, kaffir lime leaves, chicken broth, and a few other things to make it today. 4791 person have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. It is a rather pricey recipe for fans of Asian food. It is brought to you by Closet Cooking. With a spoonacular score of 80%, this dish is excellent. If you like this recipe, you might also like recipes such as Tom Yum - Thai Hot and Sour Soup, Tom Yum Goong (Thai Hot and Sour Shrimp Soup), and Tom yum (hot & sour) soup with prawns.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 birds eye chilis, thinly sliced
1 teaspoon palm or brown sugar
1/2 pound chicken breast
2 cups chicken broth
cilantro to taste
1 tablespoon fish sauce
1 inch piece galangal or ginger, sliced thinly
4 kaffir lime leaves, sliced thinly
2 stalks lemongrass, sliced thinly
2 tablespoons lime juice
2 shallots, sliced thinly
2 cups water
Equipment:
Cooking instruction summary:
Bring the chicken broth, water, shallots, lemongrass, lime leaves, chilis, galangal and chicken to a boil, reduce the heat and simmer until the chicken is cooked, about 15-20 minutes.Remove the chicken from the broth, shred it and return it to the broth.Season the broth with the lime juice, fish sauce and sugar, taste testing for a balance of sour, salty, sweet and spicy.Serve garnished with cilantro to taste.
Step by step:
1. Bring the chicken broth, water, shallots, lemongrass, lime leaves, chilis, galangal and chicken to a boil, reduce the heat and simmer until the chicken is cooked, about 15-20 minutes.
2. Remove the chicken from the broth, shred it and return it to the broth.Season the broth with the lime juice, fish sauce and sugar, taste testing for a balance of sour, salty, sweet and spicy.
3. Serve garnished with cilantro to taste.
Nutrition Information:
covered percent of daily need
