If you have a craving for something that perfectly balances spicy, sour, and savory, you absolutely have to try this Tom Yum Gai Thai Chicken Soup Recipe. It’s a vibrant dance of flavors in a bowl, delivering fresh herbs, tender chicken, and a punch of zesty lime that feels like a warm hug on a chilly day or a refreshing treat any time of year. This iconic Thai soup is not only delicious but also wonderfully simple to make, bringing the bright tastes of Thailand right to your kitchen.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward, wholesome ingredients. Each plays a crucial role in building the layers of savory depth, refreshing zest, and just the right amount of heat that defines the Tom Yum Gai Thai Chicken Soup Recipe.
- 12 oz boneless, skinless chicken breast or thighs: Thinly sliced for quick cooking and tender bites that soak up the broth.
- 5 cups chicken stock: The flavorful base that ties all the ingredients together.
- 2 stalks lemongrass: Adds a crisp citrus aroma; make sure to smash it to release the oils.
- 5 kaffir lime leaves: Torn to release their fragrant citrusy essence.
- 3 slices galangal or fresh ginger: Brings a peppery, slight pine flavor essential for authenticity.
- 2 Thai bird’s eye chiles: Smashed to infuse the broth with gentle heat.
- 5 oz oyster or button mushrooms: Adds earthy texture and savory depth.
- 2 medium tomatoes: Cut into wedges for a subtle sweetness and natural acidity.
- 1 small onion: Sliced to soften and lend sweetness to the broth.
- 2 tablespoons nam prik pao (Thai roasted chili paste): A complex, smoky chili paste that enriches the broth’s flavor.
- 2 tablespoons fish sauce: The salty, umami seasoning that’s essential in Thai cooking.
- 1 tablespoon sugar: Balances the sourness and heat perfectly.
- 1/2 teaspoon salt: Enhances all flavors without overpowering.
- 2 tablespoons freshly squeezed lime juice: Adds that signature sour brightness that makes the soup so refreshing.
- 2 tablespoons fresh cilantro: Chopped for a fragrant, herbaceous garnish.
- 1 to 2 Thai chiles (optional): Sliced for extra heat and visual pop if you love spice.
How to Make Tom Yum Gai Thai Chicken Soup Recipe
Step 1: Infuse the Broth
Start by bringing your chicken stock to a gentle boil in a large saucepan. Adding the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and bird’s eye chiles at this stage lets their vibrant aromas and flavors seep deeply into the broth. Simmering for about 5 minutes is perfect to build the essential fragrant base to your Tom Yum Gai Thai Chicken Soup Recipe.
Step 2: Cook the Chicken
Next, add your thinly sliced chicken pieces to the simmering broth. Let them cook gently for around 3 to 4 minutes until they’re just cooked through — tender and juicy rather than tough. Keep an eye out for any foam rising to the surface and skim it off to ensure your broth remains clear and clean.
Step 3: Add Vegetables
Now it’s time to introduce the mushrooms, tomatoes, and onions. These add texture, mild sweetness, and a touch of earthiness that complement the spicy broth. Simmer them with the soup for another 3 to 4 minutes, making sure vegetables soften but don’t get mushy. This keeps the soup fresh and inviting.
Step 4: Season the Soup
Here’s where the magic intensifies with nam prik pao, fish sauce, sugar, and salt. Stir well as you add each ingredient, letting the soup absorb these bold, complex flavors. Simmer for a couple more minutes and taste, adjusting the seasoning to strike your perfect balance.
Step 5: Finish with Lime
Remove the soup from heat and stir in the freshly squeezed lime juice. This final burst of acidity awakens all the flavors, lending that unmistakable tang and brightness this Tom Yum Gai Thai Chicken Soup Recipe is famous for. Taste again and tweak sourness or saltiness if you like it a bit stronger.
Step 6: Serve and Garnish
Ladle the steaming soup into bowls immediately. Garnish generously with chopped fresh cilantro and sliced Thai chiles if you prefer extra kick. Serve with lime wedges on the side so everyone can add more zing as they enjoy.
How to Serve Tom Yum Gai Thai Chicken Soup Recipe
Garnishes
Bright green cilantro and thinly sliced fresh chiles not only make the soup beautiful but add layers of freshness and spice. A wedge of lime on the side lets each person customize the zing to their liking, creating a personalized soup experience that’s super satisfying.
Side Dishes
Pair this soup with steamed jasmine rice or sticky rice to soak up the flavorful broth. Light Thai salads or grilled satay skewers also complement the soup, balancing textures and keeping the meal varied and exciting.
Creative Ways to Present
For a fun twist, serve the Tom Yum Gai Thai Chicken Soup Recipe in individual coconut shells or hollowed-out pineapples at a dinner party. It makes the experience immersive and transports guests straight to a tropical Thai street market. Floating fresh herbs or edible flowers on top adds a gourmet flair that invites delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup to an airtight container and refrigerate for up to 3 days. The flavors deepen over time, so leftovers can be even more delicious the next day. Just be sure to reheat gently to preserve the delicate textures.
Freezing
You can freeze the soup for up to 2 months in a freezer-safe container. However, since fresh herbs and lime juice lose their punch after freezing, it’s best to add fresh cilantro and lime juice after thawing to revive those bright flavors.
Reheating
Reheat the soup slowly on the stove over low to medium heat, stirring occasionally. Avoid boiling vigorously to prevent the chicken from becoming tough and the broth from losing its clarity. Once warmed, add fresh lime juice and cilantro before serving to freshen everything up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring a bit more richness and tenderness to the soup, making your Tom Yum Gai Thai Chicken Soup Recipe even more comforting.
What if I can’t find galangal?
If galangal isn’t available, fresh ginger is a fine substitute. It won’t be exactly the same flavor but will maintain the warm, spicy notes essential to the broth.
How spicy is this soup?
The heat level can be adjusted by the number of bird’s eye chilies used—start with fewer chiles if you prefer mild and add more to taste, making this recipe perfect for all spice preferences.
Can I make this soup vegetarian?
Yes! Substitute the chicken with tofu or mushrooms and use vegetable stock instead of chicken. Skip the fish sauce or replace it with soy sauce or tamari for that umami kick.
Is nam prik pao hard to find?
Nam prik pao is a Thai roasted chili paste that adds amazing depth to this Tom Yum Gai Thai Chicken Soup Recipe. You can find it in most Asian grocery stores or order it online. If you can’t find it, a mild chili paste mixed with a touch of soy sauce can work in a pinch.
Final Thoughts
This Tom Yum Gai Thai Chicken Soup Recipe is truly a gem for any home cook looking to explore bold and refreshing flavors with ease. Its bright, comforting qualities make it irresistible whether you’re warming up after a long day or impressing friends with something exotic. Trust me, once you make it, this soup will quickly become one of your all-time favorites. So, roll up your sleeves and dive into Thai flavor magic—your taste buds will thank you!
Print
Tom Yum Gai Thai Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Tom Yum Gai is a classic Thai hot and sour chicken soup, bursting with fragrant herbs like lemongrass, kaffir lime leaves, and galangal. This flavorful soup balances spicy, sour, salty, and sweet elements with tender chicken, fresh vegetables, and a zesty lime finish. Perfect for a comforting yet vibrant meal, this recipe serves 4 and can be made in about 35 minutes on the stovetop.
Ingredients
Chicken and Broth
- 12 oz boneless, skinless chicken breast or thighs, thinly sliced
- 5 cups chicken stock
- 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
- 5 kaffir lime leaves, torn
- 3 slices galangal or fresh ginger
- 2 Thai bird’s eye chiles, smashed
Vegetables
- 5 oz oyster or button mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
Seasonings
- 2 tablespoons nam prik pao (Thai roasted chili paste)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons freshly squeezed lime juice, plus extra for serving
- 2 tablespoons fresh cilantro, chopped
- 1 to 2 Thai chiles, sliced (optional)
Instructions
- Infuse the Broth: In a large saucepan, bring 5 cups of chicken stock to a gentle boil. Add smashed lemongrass stalks, torn kaffir lime leaves, galangal slices, and smashed Thai bird’s eye chiles. Let it simmer for 5 minutes to allow the flavors to infuse into the broth.
- Cook the Chicken: Add the thinly sliced chicken breast or thighs to the simmering broth. Cook for 3 to 4 minutes until the chicken is just cooked through. Skim off any foam or impurities that rise to the surface to keep the broth clear.
- Add Vegetables: Stir in the sliced mushrooms, tomato wedges, and sliced onion. Continue simmering for another 3 to 4 minutes until the vegetables are tender but still retain some firmness without becoming mushy.
- Season the Soup: Add 2 tablespoons of nam prik pao Thai roasted chili paste, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon salt. Stir well to combine all seasonings and simmer for an additional 2 minutes. Taste and adjust seasoning as desired.
- Finish with Lime: Remove the soup from heat and stir in 2 tablespoons of freshly squeezed lime juice. Taste again and adjust the sourness or salt levels according to your preference.
- Serve: Ladle the soup into individual bowls. Garnish each portion with freshly chopped cilantro and sliced Thai chiles if you like extra heat. Serve immediately with lime wedges on the side for added zest.
Notes
- Use galangal for the most authentic flavor; if unavailable, fresh ginger is an acceptable substitute.
- The roasted chili paste (nam prik pao) adds depth and mild sweetness; adjust the quantity for heat preference.
- Skimming foam from the chicken broth helps keep the soup clear and visually appealing.
- For a vegetarian version, substitute chicken stock and chicken with vegetable stock and tofu, omit fish sauce and replace with soy sauce.
- Adjust the number of chiles according to your spice tolerance; bird’s eye chiles are quite hot.
