Pin It The steam curling up from my bowl that first rainy Tuesday in Chiang Mai still haunts me in the best way. I'd ducked into a tiny family run shop where the grandmother waved me to a seat and without asking, brought over this incredible smelling soup. One spoonful and I understood why people travel across oceans for this stuff.
My roommate in college caught a terrible cold during finals week and could barely get out of bed. I made a huge pot of this, forcing her to eat bowl after bowl until she finally sat up and asked what I'd put in it. Now she calls me every winter demanding the recipe.
Ingredients
- Chicken thighs or breasts: Thighs stay more tender in the hot broth but breasts work perfectly if you prefer leaner meat
- Chicken stock: Homemade broth adds incredible depth but a quality store bought version saves time without sacrificing flavor
- Lemongrass stalks: Smash them with the back of your knife to release those citrusy oils that make this soup sing
- Fresh galangal: Dried works in a pinch but fresh brings this piney, peppery kick you cannot replicate
- Makrut lime leaves: Tear them by hand before adding to the broth to help release their incredible floral aroma
- Birds eye chilies: Start with less if you are heat sensitive, you can always add more but you cannot take it back
- Mushrooms: Oyster mushrooms soak up the broth beautifully but button mushrooms are perfectly fine too
- Fresh tomatoes: They add a subtle sweetness and acidity that balances all those bold flavors
- Fish sauce: This is the salt in your soup, add it gradually and trust your nose more than the exact measurement
- Fresh lime juice: Squeeze it right before serving because that bright acidity fades if it sits too long
- Fresh cilantro and spring onions: These are not optional, they are the finishing touch that makes everything pop
Instructions
- Wake up the aromatics:
- Use the back of your knife to gently bruise the lemongrass, galangal, and makrut lime leaves until you can smell their fragrant oils releasing.
- Build your flavor base:
- Bring the chicken stock to a boil, then add the lemongrass, galangal, lime leaves, chilies, and smashed garlic. Let it simmer uncovered for 5 minutes.
- Cook the chicken:
- Add the sliced chicken and onion, simmering for 8 to 10 minutes while skimming any foam that rises to the top.
- Add the vegetables:
- Toss in the mushrooms and tomato wedges, cooking for another 5 to 7 minutes until everything is tender and the chicken is cooked through.
- Balance the flavors:
- Stir in the fish sauce, lime juice, sugar, and salt. Taste and adjust until you hit that perfect harmony of sour, salty, and spicy.
- Finish and serve:
- Remove from heat, ladle into bowls, and top with fresh cilantro, spring onions, and extra lime wedges on the side.
Pin It 
Pin It This soup became my go to comfort food after a particularly brutal breakup. Something about that combination of heat and sour felt like it was physically clearing out my heart along with my sinuses.
Getting the Heat Just Right
Start with two chilies if you are unsure about spice levels. The heat mellows slightly as the soup sits, so what seems perfect right after cooking might taste milder tomorrow. Keep some sliced chilies on the table so guests can add their own.
Making It Creamy
Stir in evaporated milk or coconut milk during the last minute of cooking for that restaurant style Tom Yum that is slightly richer and more comforting. The creaminess tames the heat just enough without losing the soup's signature punch.
Serving Suggestions
A bowl of steaming jasmine rice is all you really need to turn this into a complete meal. The rice soaks up that incredible broth and you will find yourself wishing you had doubled the recipe just for more of that liquid gold.
- Set up a small station with extra fish sauce, lime wedges, and sliced chilies so everyone can customize their bowl
- Make sure your limes are room temperature before juicing, you will get much more juice that way
- Leftovers taste even better the next day as the flavors continue to develop
Pin It 
Pin It There is something incredibly comforting about a soup that can make you sweat and smile at the same time. Hope this recipe brings as much warmth to your kitchen as it has to mine.
Questions & Answers
- → What makes Tom Yum's signature flavor?
The distinctive tom yum taste comes from the holy trinity of Thai aromatics: lemongrass for citrus notes, galangal for earthy pine flavor, and makrut lime leaves for floral depth. Fresh lime juice provides sourness while fish sauce adds saltiness, creating the classic spicy-sour-salty balance.
- → Can I adjust the spice level?
Absolutely. Start with 2-3 birds eye chilies and taste the broth before adding more. You can also remove the seeds for milder heat or serve chili oil on the side for diners to add their preferred spice level.
- → What's the difference between clear and creamy Tom Yum?
Clear tom yum uses only the broth, while creamy versions incorporate evaporated milk or coconut milk. The creaminess mellows the heat slightly while adding richness. Add 60ml of milk just before finishing if you prefer the creamy style.
- → Can I use dried galangal instead of fresh?
Yes, use 2 teaspoons dried galangal slices in place of 4 fresh slices. Soak them in hot water for 5 minutes before adding to the broth to help rehydrate and release their flavors more effectively.
- → How should I store and reheat leftovers?
Keep refrigerated in an airtight container for up to 3 days. The flavors often develop and improve overnight. Reheat gently over medium-low heat, adding a splash of water or stock if the broth has reduced. Avoid boiling to prevent chicken from becoming tough.
- → What protein alternatives work well?
Shrimp creates the classic Tom Yum Goong. For vegetarian versions, use firm tofu or mushrooms as the protein source. Shrimp cooks faster than chicken, so add them during the last 3-4 minutes of simmering.