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Tom Yum Gai | Spicy and Sour Thai Chicken Soup
(0)
30 min
Quick
Knuspr-Küche
Ein echter thailändischer Straßenküchen-Klassiker: Tom Yum Gai besticht durch seine klare, hocharomatische Brühe mit Zitronengras, Ingwer und Kaffir-Limettenblättern. Zartes Hähnchenbrustfilet, frische Champignons und Kirschtomaten treffen auf die perfekte Balance aus pikanter Schärfe und erfrischender Limette.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized, thin strips. Clean the mushrooms and halve or quarter them depending on size. Wash and halve the cherry tomatoes.
Firmly crush the lemongrass with the back of a knife to release its essential oils, then cut into 4–5 cm pieces. Peel the ginger and cut into thin slices. Tear the kaffir lime leaves slightly. Slit the chili peppers lengthwise or slice them into rings.
Wash the spring onions and cut into thin rings. Rinse the coriander, shake dry, and roughly chop. Halve the limes and squeeze the juice.
Chef's tip
Lemongrass, ginger, and kaffir lime leaves are traditional aromatics and are usually not eaten. They can be removed before serving or left in the bowl for an authentic presentation.
For a vegetarian alternative, the chicken breast fillet can easily be replaced with firm tofu, and the chicken broth substituted with an aromatic vegetable broth.
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