Hot and Sour Chicken Soup | Tom Yum Gai | ต้มยำไก่
Invigorating spice from the chilis, refreshing tang from the limes, citrusy fragrance from the makrut lime leaves, galangal, and lemongrass... They all combine so wonderfully to create a Tom Yum soup that is refreshing, yet deeply satisfying.
Prepare the Herbs: Remove the stem of the Thai chilis and smack with the back of a chef's knife to release their spice. Cut the top ⅓ of the lemongrass stalk off and discard. Cut the bottom ⅔ of the stalk into 2" segments and smack to release their fragrance. Tear the makrut lime leaves into small pieces, removing the stem in the middle. Cut a roughly ½" piece of galangal into approximately 6 round pieces.
Infuse the Broth: Pour the chicken broth into a pot and heat over medium-high heat. Add the bruised Thai chilis, bruised lemongrass segments, torn kaffir lime leaves, galangal rounds, and shallots. Allow the herbs to simmer in the chicken broth for about 10-30 minutes, or until their scent has permeated the liquid. Use a mesh strainer to remove the herbs from the broth, retaining the chilis in the liquid if you prefer a spicier soup.
Cook the Main Ingredients: Add the mushrooms and sliced chicken and allow to cook through, approximately 5-10 minutes. If you are adding tomatoes, add them at this point as well.
Season the Soup: Add the fish sauce, lime juice, and roasted chili paste. Taste the broth and adjust the seasonings as needed. The flavor should be equally (and boldly!) spicy and sour with enough saltiness to bring out the other flavors. If it is not salty enough, add fish sauce. If it is not sour enough, add lime juice. If it is not spicy enough, press the Thai chilis into the side of the pot with the back of your spoon to release more of their flavor.
Serve: Take the soup off the heat and add in the chopped cilantro (or sawtooth coriander, if you have it). Serve over hot jasmine rice and enjoy!