THAI COCONUT CHICKEN SOUP (TOM YUM GAI)

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Thai Coconut Chicken Soup (Tom Yum Gai) image

My own version of tom yum gai--with simple ingredients, and no need to go buy red curry paste! This soup was flavorful but mild, enjoyed by us and our 5- and 1-year-old kids. But don't be afraid to add some more Sriracha hot sauce to yours if you like some spice!

Provided by Jordan VanDijk

Time 45m

Yield 4

Number Of Ingredients 23

1 tablespoon peanut oil, divided
1 large onion, halved and sliced
1 stalk celery, sliced
1 medium red bell pepper, sliced
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ cup water
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ teaspoon salt
½ teaspoon ground black pepper
4 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium lime, juiced
1 tablespoon fish sauce
1 tablespoon tomato paste
2 teaspoons Sriracha sauce
2 leaf (blank)s kaffir lime leaves
1 clove garlic, crushed
2 teaspoons dried basil
2 ounces vermicelli pasta
½ (8 ounce) can sliced bamboo shoots, drained
1 stalk green onion, chopped

Steps:

  • Heat 1/2 tablespoon peanut oil in a medium pot over medium heat. Saute onion in the hot oil until the onion begins to brown, 5 to 7 minutes. Add celery, bell pepper, cumin, ginger, and coriander; cook until softened, about 5 minutes. Transfer to a bowl and set aside.
  • Add water to the same pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. When water has evaporated, add remaining peanut oil increase heat to medium-high. Quickly saute the chicken, letting it brown nicely on either side, 5 to 7 minutes. Season with salt and pepper while cooking.
  • Add the vegetable mixture back to the pot along with chicken broth, coconut milk, lime juice, fish sauce, tomato paste, Sriracha sauce, lime leaves, garlic, and basil; bring to a gentle boil. Reduce heat to a simmer. Add vermicelli noodles and cook, stirring occasionally to loosen, 3 to 4 minutes. Add the bamboo shoots and green onion. Serve.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 25.1 g, Cholesterol 46.2 mg, Fat 27.4 g, Fiber 4.7 g, Protein 21.9 g, SaturatedFat 19.7 g, Sodium 1937.3 mg, Sugar 6.2 g

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