Tom Yum Kai Recipes

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

Tom Yum Gai (Thai Hot & Sour Chicken Soup) image

This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.

Provided by meganmcartwright

Categories Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced () or 8 ounces extra firm tofu, pressed and drained, cubed ()
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock () or 4 cups mushroom stock ()
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

Steps:

In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
Sprinkle with the remaining cilantro and serve with additional lime juice.

TOM YUM KAI

TOM YUM KAI image

Categories Soup/Stew Chicken

Yield 4 servings

Number Of Ingredients 9

Ingredients

400 grams (about 1lb) boneless chicken meat diced
3 cups chicken stock
100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
1 fresh lemon grass stem cut into short lengths
2-3 kaffir lime leaves, torn
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle

Steps:

Preparation Place the stock in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.

More about "tom yum kai recipes"

Tom Yum Kai Recipes. TOM KA KAI (THAI COCONUT CHICKEN SOUP) This is my husband's all time favorite Thai soup - but up until now, I haven't been able to …
From tfrecipes.com

See details