Tom Yum Chicken (Print View)

Spicy, sour Thai soup with tender chicken, aromatic herbs, and fresh vegetables in a fragrant citrus-infused broth.

# 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 0.4 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 - ½ tsp salt, or to taste

→ Garnish

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

# Directions:

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 infuse the broth with aromatic flavors.
03 - Add the sliced chicken and onion to the broth. Simmer for 8–10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5–7 minutes until the vegetables are tender and chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust the seasoning 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 with cilantro, spring onions, and extra lime wedges for brightness and aroma.

# Expert Advice:

01 -
  • It tastes like restaurant-quality Thai food but comes together faster than you'd expect, especially once you realize bruising aromatics is just as important as the stock itself.
  • The balance of sour, salty, and spicy hits different every time you adjust it, so you're never making the same bowl twice.
  • Tom yum has this magical ability to feel both light and deeply satisfying, perfect for nights when you want something that nourishes without weighing you down.
02 -
  • The quality of your fish sauce makes the difference between okay tom yum and the kind that makes people ask for your recipe; cheap fish sauce tastes thin and metallic, so invest in a good brand.
  • Tasting as you go is crucial because you're balancing flavors that can shift dramatically with just a squeeze more lime or a splash more fish sauce; no two pots of tom yum are identical.
  • If you overcook the chicken, it becomes stringy and sad, so watch that 8 to 10 minute window carefully and don't be tempted to add it earlier and let it simmer longer.
03 -
  • Fresh herbs and aromatics are worth seeking out in Asian markets rather than settling for what supermarkets offer; the difference in flavor between fresh galangal and dried, or fresh makrut leaves and the bottled kind, is worth the trip.
  • If you make tom yum regularly, buying lemongrass in bulk and freezing it means you always have it on hand; it thaws perfectly and works almost as well as fresh for the broth.
Go Back