Easy Tom Yum Gai (Chicken) Soup Recipe

Tom Yum Gai or Sour and Spicy Chicken Soup is one of the popular hot, sour and spicy soup in Thailand. It is almost same like “Sinigang” in Philippines. The ingredients are common, easy to find and easy to prepare for less than 30 mins.

Tom Yum Gai (Chicken) Soup Most of the ingredient I used are from Costco since we are a Costco Lover. The main ingredient I used here is chicken thighs and Tom Yum Paste that can be found in any grocery store like Target, H Mart Asian Super Market, 99 Ranch, Lucky Seafood, Seafood City or any Asian food section. Back when I was in Philippines, I can get the Tom Yum Paste at any local grocery store (like SM, Festival Mall and Alabang Town Center) in International Asian Food Section.

Tom Yum Gai (Chicken) Soup

And then some vegetables from Kirkland Stir-fry Vegetable Blend or any vegetable of your preference. The tom yum paste is ready all in one ingredients that can be used in cooking this easy recipe, however to make it taste like real authentic Thai food; I added some Thai minced lemongrass, thai chilli paste, kaffir lime leaves and lime juice though it is optional.


  • 1 lb. or 4 pcs. of Kirkland Boneless & Skinless Chicken thighs, cut into 1 1/2 inch pieces.
  • 4 cups Kirkland Chicken Stock or water. I used chicken stock to make it more flavorful
  • Asian Home Gourmet Spicy Paste for Thai Tom Yum Soup
  • 1 tsp Thai Heritage Minced Lemongrass (optional)
  • 3-4 Kaffir lime leaves
  • 1 1/2 tsp Thai Chili Paste or fresh birds eye chilies (optional)
  • 1 medium size tomato, cut into 4 pieces
  • 1/2 lime squeezed
  • 1 small slice piece of ginger
  • 1 white onion, cut into wedges
  • 1 carrot, cut into cubes
  • Little bit of Shiitake mushrooms, young corn, broccoli and green beans from Kirkland Stir-Fry Vegetable Blend
  • Okra
  • Baby bokchoy
  • 1/2 tsp salt or fish sauce or patis or nam pla to taste
  • Cilantro to garnish

Then I followed and revised the recipe from Asian Home Gourmet Tom Yum Paste Back Label Recipe.


  1. Bring chicken stock or water to boil.
  2. Add Tom Yum Paste, lemongrass, kaffir lime leaves, Thai Chilli Paste, tomato, lime juice, ginger, onion and bring it to a boil.
  3. Add chicken and carrots, do not stir. Cook for 5 mins or until the chicken is cooked ~ do not overcook.
  4. Add the salt or the fish sauce.
  5. Add more vegetable of your choice, Kirkland Stir-fry vegetable blend and okra.
  6. Add Baby bok choy and remove from heat. Let the remaining heat cook the vegetable.
  7. Garnish with cilantro on top and serve with rice.

The Tom Yum Paste is not that so spicy (to me). To add more spiciness add more chili paste or fresh red birds eye chilies.. Hmmmm hot, sour and spicy. Perfect for cold weather!

Tom Yum Gai (Chicken) Soup

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