clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tom Yum Gai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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.