Thai Tom Yum Gai Chicken Soup | Spicy Asian Classic

Cut the chicken breast fillet into thin, bite-sized strips. Clean the mushrooms and cut them into quarters or thicker slices, and halve the cherry tomatoes. Lightly crush the lemongrass with the flat side of a knife to release its essential oils, then cut into 4-5 cm pieces. Thinly slice the ginger, crush the garlic, and slice the spring onions and chili pepper into rings.

In a deep pot, bring the chicken stock to a boil. Add the prepared lemongrass, sliced ginger, crushed garlic, and half of the sliced chili. Simmer gently over medium heat for 8-10 minutes so that the stock absorbs the full aroma of the Thai spices.

Add the sliced chicken breast and mushrooms to the soup. Simmer gently for another 5-6 minutes until the chicken is cooked through and tender. Then add the halved cherry tomatoes and sliced spring onions, and cook for 2 more minutes.