Thai Coconut Chicken Soup (Tom Yum Gai)

My own version of tom yum gai--with simple ingredients, and no need to go buy red curry paste! This soup was flavorful but mild, enjoyed by us and our 5- and 1-year-old kids. But don't be afraid to add some more Sriracha hot sauce to yours if you like some spice!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 420 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ cup water
• ½ teaspoon ground black pepper
• 1 stalk celery, sliced
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 2 teaspoons dried basil
• 1 clove garlic, crushed
• 1 (14 ounce) can light coconut milk
• ½ teaspoon ground coriander
• 1 tablespoon fish sauce
• 1 medium lime, juiced
• 1 medium red bell pepper, sliced
• 1 stalk green onion, chopped
• 2 teaspoons Sriracha sauce
• 1 tablespoon peanut oil, divided
• 1 large onion, halved and sliced
• 2 (5 ounce) skinless, boneless chicken breasts, sliced
• 2 leaf (blank)s kaffir lime leaves
• 2 ounces vermicelli pasta
• ½ (8 ounce) can sliced bamboo shoots, drained

Recipe Instructions

Step 1

Heat 1/2 tablespoon peanut oil in a medium pot over medium heat. Saute onion in the hot oil until the onion begins to brown, 5 to 7 minutes. Add celery, bell pepper, cumin, ginger, and coriander; cook until softened, about 5 minutes. Transfer to a bowl and set aside.

Step 2

Add water to the same pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. When water has evaporated, add remaining peanut oil increase heat to medium-high. Quickly saute the chicken, letting it brown nicely on either side, 5 to 7 minutes. Season with salt and pepper while cooking.

Step 3

Add the vegetable mixture back to the pot along with chicken broth, coconut milk, lime juice, fish sauce, tomato paste, Sriracha sauce, lime leaves, garlic, and basil; bring to a gentle boil. Reduce heat to a simmer. Add vermicelli noodles and cook, stirring occasionally to loosen, 3 to 4 minutes. Add the bamboo shoots and green onion. Serve.