Tom Yam Gai (Chicken)

Warm, comforting soup that is great for wintertime. It’s also a wonderful exotic alternative to the Jewish chicken soup as an old folk remedy for colds and the flu.

Serves 4


4 chicken thighs, each cut to 5 pieces

2 onions, sliced

250 gr champignon (button) mushrooms, halved

150 gr wild mushrooms, torn to pieces

2 medium tomatoes, each cut to 6 pieces

4 spring onions, chopped

20 cilantro stalks, chopped

120 gr galangal root

30 kaffir lime leaves

6 fresh lemongrass stalks, without leaves, cut diagonally to 5 cm pieces

4 garlic cloves, crushed

6 medium chili peppers, cut and crushed

8-10 tbsp fish sauce

Juice of 2 lemons

Salt to taste

2.5 l water

  • 1
    Boil the water with galangal root, lemongrass and kaffir lime.
  • 2
    After 5 minutes of boiling, add the chicken and cook in gentle roll for another 15 minutes.
  • 3
    Crush chili peppers and garlic together and add. Cook for 5 more minutes.
  • 4
    Add fish sauce and tomatoes. Salt slightly more than usual, and then add lemon juice to balance (if you wish, you may also add some pieces of the lemon itself).
  • 5
    After 5 more minutes check the chicken to see that it is cooked through but not too soft. Add onion, tomatoes and mushrooms and cook 4 more minutes. Balance the taste with gentle salting.
  • 6
    Turn heat off and serve. Decorate with chopped cilantro and spring onion. Serve with rice.

Additional Thai recipes and Yariv Malili’s tips in our Thai magazine

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