Tom Yum Chicken (Print Version)

Aromatic Thai-style soup with tender chicken, fresh herbs, and bold citrus-spice flavors ready in 40 minutes.

# What You’ll Need:

→ 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 tsp dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed

→ Vegetables & 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 tbsp fish sauce
12 - 2 tbsp freshly squeezed lime juice, plus more to taste
13 - 1 tsp sugar
14 - 0.5 tsp salt, or to taste

→ Garnish

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

# How-To Steps:

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 develop the foundational flavor profile.
03 - Add the sliced chicken and onion to the simmering broth. Continue simmering for 8 to 10 minutes, skimming away any foam that rises to the surface.
04 - Add mushrooms and tomato wedges to the pot. Cook for another 5 to 7 minutes until the vegetables are tender and the chicken is fully cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste the soup and adjust the balance of sour, salty, and spicy elements to your preference.
06 - Remove the pot from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred.
07 - Ladle the soup into bowls. Garnish each serving with cilantro, spring onions, and extra lime wedges.

# Expert Hints:

01 -
  • The broth hits that magical sweet spot between fiery, sour, and savory that wakes up your entire palate
  • Ready in under an hour but tastes like it simmered all day
  • Customizable heat level means everyone at your table gets exactly what they crave
02 -
  • Fish sauce brands vary wildly in saltiness, always taste before adding the full amount
  • The lime juice is what makes this soup truly special so do not skip it or substitute with bottled juice
  • Removing the tough lemongrass and galangal before serving makes for better eating but some people love chewing on the aromatics
03 -
  • Ask for galangal and makrut lime leaves at Asian markets, they keep for months in the freezer
  • The broth should taste slightly too sour and salty on its own because the rice and garnishes will balance everything out
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