Tom Yum Gai (Chicken Soup)

Ingredients

• 4 cups Chicken Broth (unsalted)
• 1 stalk Lemongrass (outer layers removed and sliced into 4 inch pieces.)
• 6 Makrut Lime Leaves
• 2 inch Galangal Root (sliced into discs)
• 5 sprigs Cilantro (plus more leaves for garnish)
• 2-4 Thai Birds Eye Chili's
• 8 ounces Chicken Breast or Thighs (sliced)
• 1/4 Yellow Onion (Sliced)
• 1 Roma Tomato (diced)
• 4 ounces Beech Mushrooms
• 2 teaspoon Fish Sauce (have more on hand)
• 2 tablespoon Lime Juice
• Chili Paste Oil ((optional- for more spice and color))
• Jasmine Rice (for serving)

Instructions

1. 1

   Use the back of a knife and gently pound the lemongrass to release its oil. Do the same thing with the Thai Chili's or slice them if you want the soup spicy. For fresh lime leaves, tear them lightly to release their aroma. If you are using dried leaves then add them in whole.

2. 2

   In a medium size pot, add the chicken broth, lemongrass, galangal root slices, lime leaves, Thai Chili's, and cilantro sprigs to the broth. Bring to a boil and simmer for 5 minutes.

3. 3

   Add the sliced chicken, onions, and mushrooms. Allow the broth to come back to a boil, then add the sliced tomatoes. Simmer for a few more minutes.

4. 4

   Add lime juice and fish sauce then taste to see if it needs more. If you are using the chili paste oil, then add it in now.

5. 5

   You can remove the aromatics (lemongrass, galangal, lime leaves, and cilantro stems). Serve the tom yum gai in bowls, garnish with cilantro leaves, and have a side of rice.