Tom Yam Gai (Thai Sweet and Sour Chicken Soup with Lemongrass and Lime)

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  • Each serving
  • 140 cal
  • 6g fat (1.5g sat)
  • 30mg chol
  • 1
  • 210mg sodium
  • 12g carb
  • 3g fiber
  • 14g protein


  • 6 cups water
  • 1/8 teaspoon turmeric powder or 1-inch piece of fresh turmeric, smashed
  • 3 lemongrass stalks, smashed and sliced into 1-inch lengths
  • 8 shallots, smashed
  • 8 dried red chile peppers, roasted
  • 2 cups fresh mushrooms (oyster work well)
  • 2 skin-on chicken breasts, sliced, or 8 boneless, skinless chicken thighs
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 8 lime leaves or peels of 2 limes
  • 2 tablespoons cilantro leaves
  • 1 teaspoon salt
  • 2 tablespoons Thai Kitchen roasted red chili paste
  • 1 tablespoon sugar, optional


In a medium saucepan, bring water to boil. Over high heat, add turmeric, lemongrass, shallots and red chile peppers and let boil for 1 minute. While the soup is boiling, stir in mushrooms, chicken, fish sauce, lime juice, lime leaves, cilantro, salt, roasted red chili paste and sugar, if using. Cook for about 5 minutes, or until the chicken is cooked through.

Special notes:

Lemongrass, chile peppers and lime leaves add a tremendous amount of flavor to this recipe. However, because of their tough texture, it is recommended to leave them in the soup, but not eat them.

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