Tom Yum Gai

Tom Yum is my favourite Thai dish, and it will go easily on my top 5, when I eat this dish I have the same satisfaction that I get from sinigang (my favourite soup dish). I never grew up with this dish and it was just introduced to me for about 6 to 7 years ago during my first visit in Malaysia. At first I never did liked it because it is so spicy hot!!! Like most of the dishes in Malaysia. My tongue went into a shock the first time I had it but funnily enough after trying it a couple more times my taste buds seems to look and crave for it. Since then I learnt how to enjoy it, a lot! In fact when I was still working in Malaysia my day will not be complete without this soup.

Tom Yum is of Thai origin and there are a lot of Thai influence in Malay cuisine, this is one of them. Tom Yam is not just common in Malaysia but as well as in Singapore and Indonesia, Traditionally cooked using Chicken (Gai), Shrimp (Goong) and Fish (Pla) boiled in a hot and sour soup flavoured by lemon grass, chillies, galangal, lime juice or tamarind juice and kaffir lime leaves. A must try for those who likes hot and sour soup.

Tom Yum Gai
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 500g boneless chicken breast, sliced
  • 150g button, straw or oyster mushrooms
  • 12 pcs baby corn, sliced into two pieces lengthwise
  • 1 large carrots, sliced
  • 4 red tomatoes, quartered
  • 6 cups chicken stock
  • 2 stalk lemon grass, sliced into 1 cm pieces
  • juice from 4-6 limes (add more if you want it sour)
  • 6 kaffir lime leaves
  • fish sauce (quantity according to your liking)
  • red chillies, chopped (amount depends on how hot you want it)
  • ½ thumb sized galangal, sliced thinly
  • sugar
Instructions
  1. Place the chicken stock in a pot, add lemon grass, galangal and kaffir lime leaves, and bring to boil over medium heat.
  2. Add the chicken meat, baby corn, mushrooms, fish sauce, tomatoes, lime juice bring to a boil and simmer for 15 minutes
  3. Add sugar, chillies, carrots and fish sauce and simmer for additional 5 minutes.
  4. Serve while hot.

 

 

No Responses

  1. Thanks for sharing the recipe! I will always order this dish without fail whenever I’m having a meal at a Thia restaurant / eatery. The soup’s very addictive!

  2. It’s August and only 65° today, so soup sounds spot on! Love the carrot flowers. :)

  3. Kristy says:

    Whew! That is a lot of red chili! I wonder if my taste buds would adjust.

  4. Your top 5?! Wow, I have to try this! Looks wonderful – thanks.

  5. My favorite Thai soup!

  1. March 6, 2014

    […] 40. Tom Yum Gai Tom yum is a popular Thai soup that can be made in a number of ways. It’s usually spicy and includes a various assortment of vegetables and seasonings, as well as your choice of meat. Here they’re using chicken, and have backed it up with mushrooms, baby corn, and tomatoes. They’ve also included lemongrass, which you’ll find used a lot in Thai cooking, and not so much in Western fare, so it has a bit of an exotic taste on the palate. The red chilies are up to you, so you get to dictate how much heat you want this to have. […]

  2. March 10, 2014

    […] 12. Tom Yum Gai You can’t get far in Thailand without trying a version of Tom Yum. It’s on the menu virtually all over, and consists of an assortment of vegetables and your choice of meat. In Tom Yum Gai, gai means you’re adding chicken to the Tom Yum base, so it is a form of chicken soup. The vegetables they’re using here are a bit different than what you’ll find in Thailand, but the overall taste will be similar. Lemon grass will make this taste very Thai-inspired, as it’s frequently used there, and infrequently used in the States. […]

  3. March 11, 2014

    […] 12. Tom Yum Gai You can’t get far in Thailand without trying a version of Tom Yum. It’s on the menu virtually all over, and consists of an assortment of vegetables and your choice of meat. In Tom Yum Gai, gai means you’re adding chicken to the Tom Yum base, so it is a form of chicken soup. The vegetables they’re using here are a bit different than what you’ll find in Thailand, but the overall taste will be similar. Lemon grass will make this taste very Thai-inspired, as it’s frequently used there, and infrequently used in the States. […]

Leave a Reply, your comments are my inspiration

%d bloggers like this: