Tom Yum Gai
Ingredients
- 400 grams (about 1 lb) boneless chicken meat, diced
- 3 cups chicken stock
- 100 grams (3.5 oz) straw mushrooms, halved
- 6 cherry tomatoes
- 1 fresh lemongrass stem, cut into short lengths
- 2–3 kaffir lime leaves, torn
- 3 tbsp Thai fish sauce
- 4 tbsp fresh lime juice
- ½ tsp sugar
- 5–6 hot fresh Thai chilies, just broken with pestle
Ingredients for 4 servings (1.5 kg) · the original recipe
Method
- 1
Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.
Stovetop - 2
Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.
- 3
Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.
- 4
Serve with steamed jasmine rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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