Spicy Thai Chicken Soup (Tom Yam Gai)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 1.7 g
  • Cholesterol: 68.4 mg
  • Sodium: 786.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 29.9 g

View full nutritional breakdown of Spicy Thai Chicken Soup (Tom Yam Gai) calories by ingredient


Introduction

This recipe is adapted from a Nigel Slater creation. It's sinus clearing, great for a winter's night with a clear, refreshing broth. Enjoy! This recipe is adapted from a Nigel Slater creation. It's sinus clearing, great for a winter's night with a clear, refreshing broth. Enjoy!
Number of Servings: 2

Ingredients

    * Water, tap, 4 cup (8 fl oz)
    * Chicken Breast, no skin, 1 breast, bone and skin removed
    * Garlic, 1 clove, minced
    * Scallions, raw, 1 medium (4-1/8" long), sliced
    * Mushrooms, fresh, 5 medium, sliced
    * 1 lemongrass stalk, chopped into inch long sections and crushed slightly
    * *Hot Chili Peppers, 1-3 peppers, seeded and chopped
    * Lime Juice, 1 lime yields
    * Granulated Sugar, 1 tsp
    * *Fish Sauce, 1 tbsp
    * Basil, fresh 5 leaves
    * cilantro, fresh, 2 tbsp chopped,

Directions

Bring water to simmer and poach chicken breast for 10 minutes. Remove breast from water and shred with two forks. Set aside.

Put garlic, scallions, mushrooms, lemongrass and chilies in the stock. Simmer uncovered for 10 minutes to bring the flavours together.

Return shredded chicken to pot, along with lime juice, sugar and fish sauce. Cook for three minutes longer.

Add basil and cilantro, serve piping hot!

Number of Servings: 2

Recipe submitted by SparkPeople user ELLEMORPHELLE.