Tom Yum Chicken Soup (Print)

Spicy, sour, and aromatic Thai soup with tender chicken, lemongrass, galangal, and fresh herbs in a fragrant broth.

# Ingredients:

→ Chicken

01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced

→ Broth

02 - 5 cups chicken stock
03 - 2 stalks lemongrass, trimmed and smashed
04 - 4 slices fresh galangal (about 0.42 oz), or 2 teaspoons dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed

→ Vegetables and Aromatics

07 - 5.3 oz mushrooms (oyster or button), sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed

→ Seasonings

11 - 3 tablespoons fish sauce
12 - 2 tablespoons freshly squeezed lime juice, plus more to taste
13 - 1 teaspoon sugar
14 - 0.5 teaspoon salt, or to taste

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 spring onions, thinly sliced
17 - Extra lime wedges

# Directions:

01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromas.
02 - In a large pot, bring the chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to infuse the broth with deep aromatic flavors.
03 - Add the sliced chicken and onion to the simmering broth. Simmer for 8 to 10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5 to 7 minutes until the vegetables are tender and chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime, salt, or fish sauce as desired to achieve the perfect balance of sour, salty, and spicy flavors.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for a cleaner presentation.
07 - Ladle soup into bowls. Garnish with cilantro, spring onions, and extra lime wedges.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you've been simmering it all day.
  • The balance of spicy, sour, and fragrant flavors hits different every time you adjust the lime and fish sauce.
  • One pot means less to clean and more time enjoying the bowl in front of you.
  • It's naturally gluten-free and dairy-free, so everyone at your table can dig in.
02 -
  • Thinly sliced chicken is non-negotiable—thick pieces will throw off your timing and leave you with undercooked centers or overcooked edges.
  • The infusion step at the beginning tastes mild, almost forgettable, but those 5 minutes transform the entire broth into something aromatic and alive.
  • Fish sauce smells funky in the bottle but melts into the soup as a foundation of savory depth—trust it, even when you're hesitant.
  • Lime juice is your final seasoning tool; don't add it all at once, or you risk overshooting and turning the soup into something aggressively sour.
03 -
  • Buy pre-sliced chicken if you're short on time, but know that fresh galangal and lemongrass are where your effort matters most—don't substitute those.
  • Toast your fish sauce and lime juice with a tiny bit of heat in your palm for 10 seconds before pouring into the pot to deepen their flavors.
  • Keep the heat at a gentle simmer rather than a rolling boil so the broth stays clear and the chicken doesn't become stringy.
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