alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Thai Hot and Sour Soup (Tom Yum Gai)

    Share

    Thai Hot and Sour Soup (Tom Yum Gai)

    6 cups (1.5 L) chicken broth (use vegetable broth if vegetarian)
    4 cloves garlic, minced
    6 to 8 cm stalk lemon grass, chopped
    1 thumb-sized piece galangal or ginger, grated
    2 Tbsp (30 mL) soy sauce or tamari
    1 Tbsp (15 mL) fish sauce (or vegetarian fish sauce)
    1 tsp (5 mL) chilli sauce
    1 Tbsp (15 mL) rice vinegar
    1 Tbsp (15 mL) brown sugar
    2 kaffir lime leaves
    4 oz (120 g) chicken breast (or tofu if vegetarian), cubed
    1 red or green bell pepper, chopped
    Handful of shiitake mushrooms
    1 cup (250 mL) Chinese cabbage such as bok choy, roughly chopped Bamboo shoot strips

    Advertisement

    Heat broth in large soup pot; add garlic, lemon grass, galangal or ginger, soy sauce or tamari, fish sauce, chilli sauce, vinegar, brown sugar, and lime leaves. Bring to boil, then reduce to medium heat and allow to simmer while adding chicken (or tofu) and vegetables.

    Simmer 3 to 5 minutes, or until chicken is cooked and vegetables are lightly cooked (but still crisp). Ladle hot soup into bowls and garnish with fresh cilantro or basil. Serves 4 to 6.

    Source: "Lemon Grass", alive #310, August 2008

    Advertisement

    Thai Hot and Sour Soup (Tom Yum Gai)

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.