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!


Recipe Summary

30 mins
45 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

This recipe lists some dried ingredients that could easily be substituted with fresh, such as ginger and basil.

Nutrition Facts

420 calories; protein 21.9g; carbohydrates 25.1g; fat 27.4g; cholesterol 46.2mg; sodium 1937.3mg. Full Nutrition