This traditional and authentic Thai chicken soup recipe, known here as Tom Yum Gai, features big chunks of low fat chicken breast meat and mushrooms in a spicy and herbaceous broth flavored with lemongrass, galangal, and kaffir lime. One of the things you will come to appreciate, with a little practice, is how easy it is to make Thai soups for one or two people without much fuss or mess. Unlike most soups in western cuisine, when you order a bowl of soup in a Thai restaurant it is nearly always made to order, so our recipes are perfect for making one bowl of soup, rather than a whole pot of soup. Follow along as we show you how to hand-craft the perfect bowl of Tom Yum Gai.
1/2 cup Chicken Meat (boneless, skinless chicken breast cut into bite-sized pieces)
1/2 cup Straw Mushroom (or other mushrooms, cut in half)
1 stalk Lemon grass
2 – 3 slices Galangal
2 Kaffir lime leaves
2 – 3 cloves Garlic
1 – 4 Thai Hot Chili (more or less depending on taste)
1 Tablespoon Thai Roasted Chili Sauce (Use as needed.)
2 teaspoons Sugar (Use as needed.)
2 teaspoons Tamarind (Tamarind water, paste. Use as needed.)
2 teaspoons Lime (Fresh lime juice. Use as needed.)
2 teaspoons Fish Sauce (Use as needed.)
1 teaspoon Salt (Use instead of fish sauce, as needed.)
1: Boil lemongrass and galangal in 2 cups of water for 5 minutes. Add garlic and hot chili, and continue boiling for another minute.
2: Add the chicken, mushrooms, kaffir lime leaf, and nam prik pao sauce. Boil for 2 – 3 minutes or until the chicken is cooked.
3: Add tamarind paste, lime juice, fish sauce, and sugar. Stir in well and then taste the soup for the right balance of flavors according to how you like it. Add more of each as needed until you like the way it tastes.
4: Serve in a small bowl. Garnish with kaffir lime leaf and coriander tops. Serve with steamed rice.
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