THAI COCONUT CHICKEN SOUP (TOM YUM GAI)

Thai Coconut Chicken Soup (Tom Yum Gai) image

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!

Provided by Jordan VanDijk

Time 45m

Yield 4

Number Of Ingredients 23

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 25.1 g, Cholesterol 46.2 mg, Fat 27.4 g, Fiber 4.7 g, Protein 21.9 g, SaturatedFat 19.7 g, Sodium 1937.3 mg, Sugar 6.2 g