Tom Yum Gai (Thai Chicken Tom Yum Soup)
Tom yum is one of the most popular Thai soups (tom = soup). The most common version is tom yum goong (goong = shrimp/prawns). This is tom yum gai (gai = chicken).
Ingredients
1 quart chicken stock
2 stalks lemongrass
1 inch piece fresh galangal [1]
6 fresh kaffir lime leaf pairs, torn up [2]
2-5 fresh bird's eye chiles, red ones preferred [3]
2 shallots
1 pound boneless, skinless chicken (I prefer thighs)
2 cups fresh mushrooms, EXCEPT NOT SHIITAKE. [4] Oyster mushrooms preferred.
1 cup small tomatoes, cut into wedges
3-4 TBS Thai chile paste (nam prik pao)
1-2 TBS tamarind paste
2-3 TBS lime juice
2-3 TBS fish sauce
1 TBS brown sugar [5]
coarsely chopped cilantro for garnish (optional)
Instructions
1. Cut the bottom (root end) off the lemongrass stalks. Peel off and discard the dry outer leaves and the tops. Cut the stalks crosswise into 1" pieces. Bruise the pieces in a mortar and pestle or with the side of a cleaver/knife.
2. Slice the galangal across the grain into slices a bit more than 1/16" thick. There is no need to peel the galangal.
3. Tear the kaffir lime leaves into large pieces to help release their flavor.
4. Remove the stems from the chiles and lightly smash them in a mortar and pestle or with the side of a cleaver/knife.
5. Place the chicken stock in a pot. Add the lemongrass, galangal, lime leaves, and chiles. [6] Bring to a boil and then lower the heat and simmer for 15 minutes.
6. While the soup is simmering, remove the tips and root ends from the shallots. Slice them in half lengthwise and peel. Slice them thinly crosswise. Remove tough stems from the mushrooms and separate them into individual mushrooms. Slice the chicken across the grain into thin slices.
7. When the soup's initial 15 minute simmer is done, add the chicken, shallots, and mushrooms. Simmer until the chicken is cooked through, the mushrooms are tender and cooked, and the shallots are softened. This will take about 15 minutes.
8. While the second simmer is in progress, combine the chile paste, tamarind paste, lime juice, fish sauce and brown sugar. Stir to dissolve the sugar and mix in the chile and tamarind pastes.
9. Add the tomatoes to the soup and turn off the heat. Residual heat will finish the cooking. Add the chile/tamarind/lime juice/fish sauce/sugar mixture. Stir to combine everything.
10. Serve, optionally garnished with the cilantro. The lemongrass, galangal, lime leaves, and chiles are not meant to be eaten.
Notes
[1] Galangal is the tuberous root of a plant in the ginger family. It resembles fresh ginger but is thicker and more woody and has a different aroma and flavor. It is sometimes called laos. The Thai word is kha.
[2] Kaffir lime leaves come in pairs on the same stem. We want six pairs here.
[3] These are the small, very hot Thai chiles. The Thai call them prik kee noo. I prefer the ripe (red) ones for color, but you can use the green ones.
[4] The original recipe says that shiitake mushrooms detract from the soup's flavor.
[5] The Thai use palm sugar. Dark brown sugar is a good substitute and easier to find in the West.
[6] The aromatics are not meant to be eaten. You may want to tie them in cheesecloth to form a bouquet garni that can be removed when the soup is done. That will give a more elegant presentation and save diners the trouble of avoiding them while eating the soup.
-Paul W.
