Tom Yum Gai Thai Soup (Print View)

Aromatic Thai soup with tender chicken mushrooms and spicy-sour broth infused with lemongrass galangal and fresh lime

# 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 as substitute
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 or to taste
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

# Directions:

01 - In a large saucepan, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to develop the aromatic foundation.
02 - Add the chicken slices and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in the mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until the vegetables are tender but maintain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to achieve desired balance of heat and flavor.
05 - Remove from heat and stir in the lime juice. Taste and adjust sourness or salt as needed to your preference.
06 - Ladle the soup into bowls and garnish with fresh cilantro and additional chiles if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It's ready in 35 minutes but tastes like you've been simmering it all afternoon.
  • The balance of spicy, sour, and savory hits all at once—one bowl never feels like enough.
  • Nam prik pao gives you that roasted depth without needing hours of preparation.
02 -
  • Don't skip the 5-minute infusion at the start—that's when the broth actually becomes Tom Yum instead of just spicy chicken soup.
  • Lime juice is not optional and not interchangeable with lemon; it's the difference between authentic and approximation.
  • Nam prik pao can be salty, so taste before adding the full amount of fish sauce or you'll end up with something that makes your mouth pucker instead of sing.
03 -
  • If your nam prik pao is very salty, dissolve it in a small spoon of hot broth first before stirring it in, giving you more control over the seasoning.
  • Don't let the chicken sit in the hot broth longer than 4 minutes after it's cooked through, or it'll tighten and turn stringy.
  • Fresh cilantro wilts quickly in hot soup, so add it right before eating or use dried cilantro mixed with fresh for better staying power.
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