Tom Yum Gai | Fragrant Thai Lemongrass Chicken Soup

Cut the chicken thigh fillets into bite-sized strips or cubes. Lightly bruise the lemongrass stalks with the flat of a knife, then cut into 4-5 cm pieces to release their fragrant aroma. Thinly slice the galangal, quarter the button mushrooms, and halve the cherry tomatoes. Slice the chili pepper into rings.

Pour the chicken stock into a pot and bring it to a boil. Add the bruised lemongrass, sliced galangal, and sliced chili pepper. Simmer gently over medium heat for 6-8 minutes until the stock is fully infused with the intense, fresh aroma of the aromatics.

Add the diced chicken thigh fillets, Thai chili sauce, fish sauce, and cane sugar to the hot aromatic stock. Cook for another 5-6 minutes until the chicken is completely cooked through and absorbs the flavors.