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Tom Yum Gai | Spicy and Sour Thai Chicken Soup
(0)
30 min
Quick
Gurkerl Küche
Ein thailändischer Klassiker für Genießer: Feine Hendlbrust in einer intensiv aromatischen Brühe mit frischem Zitronengras, Ingwer, Limette und Champignons. Herrlich würzig, erfrischend und im Handumdrehen zubereitet!
Preparation method
Preparation
Cut the chicken breast into bite-sized pieces. Lightly bruise the lemongrass with the back of a knife and cut into approx. 4 cm long pieces. Peel the ginger and cut into thin slices. Lightly tear the kaffir lime leaves so they release their full aroma.
Clean the mushrooms and cut into quarters. Wash and halve the cherry tomatoes. Cut the chillies into thin rings. Slice the spring onions into rings and roughly chop the fresh coriander.
Soup preparation
Bring the chicken broth to a boil in a large pot. Add the lemongrass, ginger slices, kaffir lime leaves, and half of the chilli rings, then simmer gently over medium heat for about 8 to 10 minutes until the flavours have infused into the broth.
Chef's tip
Tip: The lemongrass pieces and kaffir lime leaves serve purely for flavour and are traditionally not eaten. If you like, you can remove them with a slotted spoon before serving.
Spice level: For a milder version, remove the seeds from the chillies or halve the amount of chilli to taste.
Ingredients
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