Tom Yum Gai

🛒 Ingredients

• Chicken Breast 125 g · 165 kcal
• Chicken Broth 250 g · 20 kcal
• Galangal 5 g · 2 kcal
• Lemongrass 10 g · 10 kcal
• Kaffir Lime Leaves 2 g · 1 kcal
• Mushrooms 50 g · 11 kcal
• Bird's Eye Chilies 5 g · 2 kcal
• Lime Juice 15 g · 4 kcal
• Fish Sauce 10 g · 5 kcal
• Cilantro 5 g · 1 kcal
• Shallot 15 g · 11 kcal

👨‍🍳 Instructions

1. Slice the chicken breast into bite-sized pieces; prepare the herbs by bruising lemongrass stalks, slicing galangal, and tearing kaffir lime leaves.
2. In a pot, bring chicken broth to a boil; add galangal, lemongrass, kaffir lime leaves, and sliced shallots, then simmer for 5 minutes.
3. Add the sliced chicken breast and mushrooms, cooking until the chicken is tender and cooked through, about 5-7 minutes.
4. Remove the pot from heat and stir in the fish sauce, lime juice, bird's eye chilies, and a pinch of sugar.
5. Garnish with fresh cilantro and serve immediately, optionally with steamed jasmine rice on the side.