Tom Yum Gai Thai Soup (Print Version)

Vibrant Thai soup with chicken, mushrooms, and spicy-sour broth infused with lemongrass, kaffir lime, and galangal.

# What You’ll Need:

→ 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

→ Garnish

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

# How-To Steps:

01 - Bring 5 cups chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to develop aromatic flavors.
02 - Add thinly sliced chicken to the simmering broth and cook for 3-4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in sliced mushrooms, tomato wedges, and onion. Simmer for 3-4 minutes until vegetables are tender but retain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt to the soup. Stir thoroughly and simmer for 2 additional minutes. Taste and adjust seasonings as needed.
05 - Remove from heat and stir in freshly squeezed lime juice. Adjust the balance of sourness and salt to your preference.
06 - Ladle into bowls and garnish with fresh cilantro and sliced Thai chiles if desired. Serve immediately with lime wedges on the side.

# Expert Hints:

01 -
  • The broth is electric with layers of sour, spicy, and aromatic notes that somehow feel both comforting and thrilling.
  • It comes together in just over half an hour but tastes like you simmered it all day with intention.
  • You can dial the heat up or down without losing the soul of the dish.
  • Every spoonful delivers tender chicken, silky mushrooms, and juicy tomatoes in a broth that clings to everything.
02 -
  • Never add lime juice while the pot is still boiling, the heat kills the brightness and leaves behind bitter, flat acidity.
  • Smashing the lemongrass and chiles instead of cutting them releases flavor without leaving hard bits to chew around later.
  • Taste the broth before adding salt, fish sauce is salty enough on its own and it's easy to overdo it.
03 -
  • If you can't find galangal, ginger works but add a strip of lime zest to mimic that sharp, citrusy edge.
  • Use kitchen shears to tear the kaffir lime leaves, it's faster and releases more oils than a knife ever will.
  • Taste the broth after every addition, Tom Yum is all about balance and small tweaks make a massive difference.
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