Recipe: Tom Yum Gai with Chicken

by Aurathai Sellas, Taste of Thai // photo by Agnes Lopez

Tom Yum Gai with Chicken

Yield: 2 servings

Tom Yum Gai with Chicken


  • 4 c. water
  • 1 stalk of lemongrass, pounded and sliced diagonally into 1-inch pieces
  • 1 thumb-sized piece of galangal (a citrusy ginger), sliced
  • 3 Kaffir lime leaves
  • 2-3 fresh Thai chili peppers
  • 3/4 c. chicken, sliced
  • 3/4 c. mushrooms, chopped
  • half of a white onion, sliced
  • 1 tsp. sugar
  • 2-4 tsp. fish sauce
  • 2-4 tsp. lime juice
  • cilantro, chopped
  • green onion, sliced
  • 1-2 tsp. Thai roasted chili sauce


  1. Boil water.
  2. Throw lemongrass, galangal, lime leaves and Thai chili into gently boiling water. Boil for about 10 minutes.
  3. Toss chicken and mushrooms in the pot. Add onion and put the lid on the pot and boil 4-5 minutes.
  4. Add fish sauce first, then sugar and lime juice. Taste the soup and add more as preferred.
  5. Add a handful of fresh cilantro and green onion to the pot, give it a stir and turn off the heat.