Tom Yum Gai

By May 11, 2017June 29th, 2020Soup

Thai Chicken Galangal and Tomato Soup full of flavour, Enjoy


  • 1 cup chicken stock
  • 1 chicken thigh fillet
  • 1 tablespoon fish sauce
  • ½ eschallot * other ½ below
  • 1 small dried chilli
  • ½ lemongrass, bruise with knife
  • 2 ring slices of fresh galangal
  • 2 kaffir lime leaves, torn
  • ½* (the other ½) eschallot sliced
  • ½ tablespoon tamarind juice
  • 50g oyster mushrooms
  • 1 teaspoon tom yum paste
  • 4 cherry tomatoes, halved
  • 1 tablespoon lime juice
  • 1 kaffir lime leaf, torn, extra
  • 2 coriander roots, whole
  • 1 ring slice of ginger
  • 1 lemongrass, extra
  • salt and pepper
  • a few coriander leaves for garnish 


  • Bring stock to a boil in a medium saucepan
  • Cut thigh fillet into bit size pieces and add to stock along with the fish sauce
  • Reduce the heat and simmer for 10 – 15 minutes until chicken is cooked through
  • While chicken is cooking pan fry the first ½ of eschallot (whole) face down in pan to char
  • Add the dried chilli to the pan and cook till it slightly darkens, 1-2 minutes
  • Add the chilli, eschallot, lemongrass, kaffir lime leaves and tom yum paste to the chicken mixture, simmer for 3 -5 minutes to infuse
  • Add the remainder of ingredients, except the coriander leaves and bring soup back to a boil
  • Season to taste

   Garnish with coriander leaves

   Note: Fresh galangal makes this dish but if unavailable you can replace it with ginger

* The herbs, lemongrass, galangal and coriander roots are not normally eaten they are for flavouring the soup only.

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