Tom Yam Gai (Thai Sweet and Sour Chicken Soup with Lemongrass and Lime) | PCC Natural Markets

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Tom Yam Gai (Thai Sweet and Sour Chicken Soup with Lemongrass and Lime)

Serves: 6

Your rating: None (5 votes)
Your rating: None (5 votes)


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a medium saucepan, bring water to boil. Over high heat, add turmeric, lemongrass, shallots and red chile peppers and let boil for 1 minute. While the soup is boiling, stir in mushrooms, chicken, fish sauce, lime juice, lime leaves, cilantro, salt, roasted red chili paste and sugar, if using. Cook for about 5 minutes, or until the chicken is cooked through.


Lemongrass, chile peppers and lime leaves add a tremendous amount of flavor to this recipe. However, because of their tough texture, it is recommended to leave them in the soup, but not eat them.

Each serving: 140 cal, 6g fat (1.5g sat), 30mg chol, 1,210mg sodium, 12g carb, 3g fiber, 14g protein

Recipe by Pranee Halvorsen, PCC Cooks instructor

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Is this nutritional info correct?

I'm trying to understand how a water-based soup with no noodles or coconut milk ends up being 400 calories and 26g carbs per serving. Do you think this nutritional info is incorrect? I don't think there are ingredients missing (this is not Tom Ka Gai after all).

Nutritional info has been corrected

Hi Chris,

You're right — the nutritional facts were incorrect. Thanks for bringing our attention to this error and we apologize for the mistake. The nutritional information has been reevaluated by our nutrition educator and the facts have been updated (each serving is only 140 calories).

Happy cooking!
Lydia Cox
PCC Creative Writer

Quick, easy and very tasty.

The 8 roasted chilies put this at about 2 stars on a scale of 5 for heat. Using lime peels worked just fine, in fact, they mellowed and softened so could actually be eaten. I will slice the shallot cloves next time, the whole cloves were a little to large for eating with a spoon.

Coconut Milk?

Would it be okay to make this recipe with canned coconut milk? If so, how much? Thank you.

Adding coconut milk

You may add coconut milk to this recipe. PCC Chef Jackie Freeman suggests adding 1/2 to 1 cup coconut milk (and reducing the water by the same amount). Or, you could add the coconut milk to taste. Keep in mind this will change the nutritional information. Happy cooking!

Lydia Cox
PCC Creative Writer

Adding Coconut Milk

Thank you, Lydia!

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