Toam Yum Gai (Thai Soup)

Posted at October 10, 2015 by admin on category Soups

Categories: Soups, Thai
Yield: 1 servings

Toam Yum Gai


  • 2 tb Olive Oil
  • 1 md Onion; cut into pieces
  • 1 ts Sesame Oil
  • 2 lg Carrots; cut into pieces
  • 3 Whole cloves
  • 1 Chicken, cut into pieces **
  • 2 Bay leaves
  • 6 c Water
  • 1 Sprig of fresh thyme


  • Mushrooms ***
  • Shrimp if you want ***
  • 1 Stalk lemongrass: cut into 2 inch pieces
  • 2 sl Galanga root (more if you like chewing on them.)
  • 4 Kaffir lime leaves
  • Cilantro leaves as desired
  • 1 ts Chili sauce
  • 2 tb Fish sauce
  • 1 1/2 tb Lemon juice


Sliced hot peppers-(2 or 3 slices per serving)

  • (ad libbed with about 1 tsp or perhaps 1 tblsp involving powdered thyme)
  •  (Some boneless skinless poultry pieces, and many thighs while using the bones bashed once while using the back of your knife can be ok also — the actual being to get your flavor from the marrow out and about. )
  • up to you need, cut in any manner you need, of all kinds you need


Work with a large covered stockpot. Temperature olive in addition to sesame essential oil on high temperature. Add cloves, clean leaves, thyme, (these need to be pounded a bit first to crack your fibers in addition to release a lot more flavor) in addition to onion, carrots. Cover two minutes, stir if you would like. Add chicken at the top, and dump ONE goblet of water within the tops of the chicken. Protect. Cook 5 moments on substantial. Add remainder of mineral water, cover, carry on heating right up until it will begin to boil, then turn heat decrease and simmer covered a half-hour. Skim off foam from time to time. Remove poultry, debone, in addition to cut in to bite sort of pieces. Tension soup, avoid getting the sediment in the bottom. (What you choose to do with the remaining veggies after building a stock is your decision. I feel they end up within Minnesotan very hot dishes…. ) Take 4 cups of the inventory, heat until it will start to boil, turn down the heat till it truly is just simmering. Increase galanga, lemongrass, Kaffir calcium leaves (bash them a bit to separate the fibers–it allows the crooks to release a lot more flavor). Increase mushrooms, poultry, (shrimp should you must). Stir from the fish gravy, chili stick. Cover, prepare food for another 5 moments. Serve. Add lemon juice (just include slices of lime or lemon that you’ll be able to squeeze) cilantro, and thinly chopped up jalepenos or perhaps other very hot peppers on the table. Fresh liquorice tulsi also adds a nice touch.


Most of us cheated in addition to used Swansons reduced salt poultry stock with the water in the beginning because many of us used boneless skinless poultry. Can’t say to if this hurt or perhaps helped. Also got 4 shiitake mushrooms which ended up soaking for a few days, and so they were break up, and your soaking liquid was added along with the chicken in addition to mushrooms. About just one cup of the. Big acquire. Yum.

Related Posts to Toam Yum Gai (Thai Soup)

Comments are closed.