Tom Yum Chicken (Printable)

Spicy, sour, and aromatic Thai-style chicken soup with citrusy herbs and fresh vegetables.

# Components:

→ 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 such as 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

# Method:

01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential aromas and oils.
02 - In a large pot, bring chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth with aromatic flavors.
03 - Add sliced chicken and onion to the simmering broth. Continue simmering for 8 to 10 minutes, skimming off any foam that rises to the surface to ensure a clear broth.
04 - Add mushroom slices and tomato wedges to the pot. Cook for another 5 to 7 minutes until vegetables are tender and chicken is cooked through completely.
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 generously with cilantro, spring onions, and extra lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you spent hours coaxing out flavor from every ingredient.
  • The aroma alone will make your kitchen smell like a Thai market, instantly transporting anyone who walks in.
  • It's naturally gluten-free and dairy-free, yet so deeply satisfying you won't miss anything.
02 -
  • Don't skip bruising the aromatics—this step releases the oils that give tom yum its signature flavor, and rushing it will give you a flat, one-dimensional soup.
  • Taste constantly as you season; fish sauce brands vary wildly, and lime juice differs depending on the lime, so trusting your palate matters more than following measurements exactly.
03 -
  • Buy fresh lemongrass and galangal at an Asian market or online—the flavor difference from dried is worth the trip, and they keep in the fridge for weeks.
  • Make double the broth without chicken and vegetables, then freeze it in portions; you'll have restaurant-quality tom yum ready in 20 minutes whenever you want it.
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