Tom Yum Kai Soup

An easy-to-make, spicy, lemongrass flavoured chicken soup, great for a chilly day or when recovering from a cold!

Prep Time 10

Cook Time 10

Course Soup

Servings 2 people

1 chicken breast (boneless, skinless, cut into 5mm or 1/4" thick slices)
4 cups chicken broth
4 cups water
2.5 cm piece of ginger or galangal (1" piece, peeled and sliced into thick pieces)
2 stalks lemongrass (cut into 2cm or 3/4" pieces)
2 makrut lime leaves (optional)
1 garlic cloves (minced)
1-2 Tbsps fish sauce
2 Tbsps sambal olek
1/2 Tbsp sugar (optional)
8 button mushrooms (quartered)
1 medium tomato (cut into wedges, or 10 cherry tomatoes, halved)
1/2 lime (cut into wedges)

Place the stock and water in a heavy bottomed pot. Heat until it starts to simmer. Add ginger/galangal, lemongrass, and lime leaves, cooking for about 5 minutes. Add fish sauce, sambal olek, and sugar. Cook for 2-3 minutes. Add chicken and mushrooms. Cook for 3 minutes. Add tomatoes. Cook until chicken is cooked through. Serve immediately with lime wedges.

Keyword Chicken, Ginger, Lemongrass, Spicy