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 made in a slow cooker.

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.

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Tom Yum Gai

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Thai


Tom Yum Gai is Traditionally cooked using Chickenboiled in a hot and sour soup flavoured by lemon grass, chillies, galangal, lime juice or tamarind juice and kaffir lime leaves.



  • 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 46 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)
  • 1/2 thumb sized galangal, sliced thinly
  • sugar


  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.




11 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.

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