Tom Yum Gai Thai Soup (Printable)

Aromatic Thai chicken soup with spicy-sour broth, fragrant herbs, and fresh vegetables.

# Components:

→ Chicken

01 - 12 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth

02 - 5 cups chicken stock
03 - 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
04 - 5 kaffir lime leaves, torn
05 - 3 slices galangal or fresh ginger
06 - 2 Thai bird's eye chiles, smashed

→ Vegetables

07 - 5 oz oyster or button mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced

→ Seasonings

10 - 2 tablespoons nam prik pao Thai roasted chili paste
11 - 2 tablespoons fish sauce
12 - 1 tablespoon sugar
13 - 1/2 teaspoon salt
14 - 2 tablespoons freshly squeezed lime juice plus extra for serving

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 Thai chiles, sliced optional

# Method:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to infuse the flavors.
02 - Add thinly sliced chicken and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until vegetables are tender but not mushy.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to taste.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls and garnish with fresh cilantro and extra chiles if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like it simmered all day, which is honestly the best kitchen magic.
  • The balance of spicy, sour, and savory is addictive—one bowl never feels like enough.
  • It's naturally dairy-free and gluten-free, so you're not sacrificing flavor for dietary choices.
02 -
  • Don't add the lime juice before tasting; you need to know what you're working with, because the sourness can swing from perfectly tart to overpowering in seconds.
  • Those aromatics—lemongrass, galangal, kaffir leaves—are meant to stay in the pot and flavor it; you don't eat them, so when you encounter one in your spoon, just move it aside.
03 -
  • If you can't find fresh kaffir lime leaves, frozen ones work almost as well, and they're easier to tear when they thaw slightly.
  • The difference between a good Tom Yum and a great one is often in how long you let those aromatics infuse before adding anything else—don't rush that first 5 minutes.
Return