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Lao Tom Saap Gai
Spicy Lemongrass Chicken Soup
A fragrant and invigorating hot and sour soup from Laos, Tom Saap Gai is characterized by its bright, herbaceous flavors from lemongrass, galangal, kaffir lime leaves, and fresh herbs. This soup is typically made with chicken and is known for its clear, flavorful broth.
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- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 6 cups Chicken broth
- 2 stalks Lemongrass stalks(bruised and cut into 2-inch pieces)
- 1 inch piece Galangal(thinly sliced)
- 4 leaves Kaffir lime leaves(torn)
- 2 pieces Thai bird's eye chilies(adjust to taste, smashed)
- 3 tbsp Fish sauce
- 2 tbsp Lime juice(freshly squeezed)
- 100 g Mushrooms(sliced (e.g., straw mushrooms, oyster mushrooms))
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Fresh mint leaves(chopped, for garnish)
- 2 stalks Green onions(thinly sliced, for garnish)
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- 1
In a large pot, combine the chicken broth, bruised lemongrass, sliced galangal, torn kaffir lime leaves, and smashed Thai chilies. Bring to a boil over medium-high heat.
- 2
Add the chicken pieces and sliced mushrooms to the boiling broth. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- 3
Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning as needed. The soup should be a balance of sour, salty, and spicy.
- 4
Ladle the soup into bowls. Garnish generously with chopped fresh cilantro, mint leaves, and sliced green onions.
- 5
Serve immediately, ideally with sticky rice on the side.
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- âFor a more intense lemongrass flavor, bruise the stalks well before adding them to the broth.
- âAdjust the number of chilies to your preferred level of spiciness.
- âIf you can't find galangal, ginger can be used as a substitute, though the flavor will be slightly different.
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- Use pork or fish instead of chicken.
- Add other vegetables like tomatoes or bamboo shoots.