This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and makrut lime leaves. Make it as hot or as mild as you'd like by including or excluding the chile peppers. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
Method
In a large saucepot, heat peanut oil over medium heat.
Add onion, chicken or tofu, ginger and lemongrass; cook, stirring frequently, about 5 minutes or until onion is translucent.
Stir in broth, fish sauce, makrut lime leaves, sugar, chile flakes and serrano peppers, if using.
Bring to a boil.
Reduce heat to medium-low, cover and simmer 10 minutes.
Add tomatoes and mushrooms.
Return to a simmer and cook 3 minutes longer or until heated through.
Remove from heat and stir in lime juice and cilantro. If desired, remove and discard ginger, lemongrass and lime leaves before serving.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.