Tom Yum Gai Soup (Hot and Sour Chicken Soup)

Ingredients

½ cup evaporated milk (or coconut milk)
1 ¼ cups water (or chicken broth)
9 oz chicken, thinly sliced breast or thigh (boneless)
2 stalks lemongrass, trimmed and smashed, sliced diagonally into chunks
3 thin slices galangal, thinly sliced
2 kaffir lime leaves, torn to release the fragrance
1 tomato, cut into wedges
½ cup mushrooms, sliced straw mushrooms or your favorite kind
3 shallots, thinly sliced
1 tbsp chili paste
2 tbsp fresh lime juice
½ tbsp palm sugar
2 tbsp fish sauce
2 stalks green onions, optional garnish
1 tbsp coriander, optional garnish
1 tbsp culantro, optional garnish

Directions

Thinly slice galangal, lemongrass, and shallots. Tear kaffir lime leaves in half. Quarter the tomatoes and slice the chicken into bite-sized pieces.

Bring water to a boil in a pot. Add galangal, lemongrass, and lime leaves. Simmer briefly to infuse the broth.

Add sliced chicken and simmer until it’s no longer pink.

Stir in chili paste, fish sauce, lime juice, and palm sugar. Simmer until the sugar dissolves.

Add mushrooms, tomato wedges, and shallots. Simmer until just tender but still intact.

Pour in evaporated milk, stir well, and turn off the heat. Serve hot!