If you are craving something vibrant, uplifting, and packed with bold flavors, this Tom Yum Chicken Soup Recipe is exactly what you need. This iconic Thai soup masterfully balances spicy heat, tangy lime, and fragrant herbs with tender chicken and fresh vegetables, creating a bowl that feels like a warm hug on a chilly day or a refreshing pick-me-up whenever you desire. Every spoonful bursts with layers of flavors, from the citrusy lemongrass and makrut lime leaves to the subtle earthiness of mushrooms and the comforting richness of chicken. Healthy, comforting, and incredibly delicious, this Tom Yum Chicken Soup Recipe is a must-have in your culinary repertoire.
Ingredients You’ll Need
The magic of this Tom Yum Chicken Soup Recipe starts with a handful of simple yet essential ingredients. Each one plays a vital role, whether it’s adding bright citrus notes, a kick of spice, or a hearty texture that makes the dish so satisfying.
- Chicken thighs or breasts (14 oz): Thinly sliced for quick, tender cooking and juicy flavor.
- Chicken stock (5 cups): A rich and flavorful base that brings everything together.
- Lemongrass stalks (2): Bruised to release their refreshing, lemony aroma.
- Galangal slices (4 fresh or 2 tsp dried): Adds a sharp, citrusy spice that defines authentic Thai flavor.
- Makrut lime leaves (5): Torn for intense citrus notes that brighten the soup.
- Birds eye chilies (4): Lightly crushed for fiery heat that awakens your palate.
- Mushrooms (5.3 oz, oyster or button): Sliced to provide earthiness and texture.
- Tomatoes (2 medium): Cut into wedges for natural sweetness and acidity.
- Onion (1 small): Sliced to add subtle sweetness and depth.
- Garlic cloves (3): Smashed to infuse the broth with aromatic warmth.
- Fish sauce (3 tbsp): Brings the essential salty umami that makes Thai cuisine so addictive.
- Lime juice (2 tbsp, plus more): Freshly squeezed for that bright citrus kick and perfect tang.
- Sugar (1 tsp): Balances the spicy and sour notes with just a hint of sweetness.
- Salt (½ tsp, or to taste): Enhances all the flavors evenly throughout the soup.
- Fresh cilantro (2 tbsp): Chopped for a fresh, herbal finish.
- Spring onions (1–2): Thinly sliced for vibrant color and mild onion flavor.
- Extra lime wedges: For serving, so everyone can adjust the tartness to their liking.
How to Make Tom Yum Chicken Soup Recipe
Step 1: Prepare Aromatics
Start by bruising the lemongrass, galangal, and makrut lime leaves with the back of a knife. This simple step releases their essential oils, ensuring the broth will be bursting with fresh, aromatic flavors.
Step 2: Infuse Broth
Bring your chicken stock to a boil in a large pot. Add the bruised lemongrass, galangal, makrut lime leaves, birds eye chilies, and smashed garlic. Keep it simmering, uncovered, for about 5 minutes so the broth can soak up all those beautiful layers of fragrance and spice.
Step 3: Cook Chicken and Onion
Next, add the thinly sliced chicken and onion to your fragrant broth. Let it simmer gently for 8 to 10 minutes, skimming off any foam that surfaces to keep your soup clear and inviting. This slow simmer helps ensure the chicken stays tender and the onions soften perfectly.
Step 4: Add Vegetables
Now it’s time for the mushrooms and tomato wedges to join the pot. Cook everything together for another 5 to 7 minutes, allowing the vegetables to become tender while the chicken finishes cooking through. This step adds wonderful texture and natural sweetness to balance the soup.
Step 5: Season Soup
Season your masterpiece by stirring in fish sauce, fresh lime juice, sugar, and salt. Take your time tasting and tweaking the flavors here—this is where you dial in the perfect harmony of salty, sour, and spicy that defines the Tom Yum Chicken Soup Recipe.
Step 6: Finish and Serve
Once the flavors are spot on, remove the pot from heat. If you prefer, discard the lemongrass, galangal, and lime leaves to simplify each spoonful. Ladle the soup into inviting bowls and sprinkle generously with chopped cilantro and spring onions. Don’t forget to serve extra lime wedges on the side to brighten every bite.
How to Serve Tom Yum Chicken Soup Recipe
Garnishes
The finishing touches of fresh cilantro and thinly sliced spring onions add gorgeous color and a fresh herbal note that complements the spicy, sour broth beautifully. Don’t skip the extra lime wedges either—squeezing some additional lime juice right before eating always elevates the flavor.
Side Dishes
Serve this soup alongside a bowl of fragrant jasmine rice to soak up all the delicious broth. For a more substantial meal, pair it with simple Thai-style stir-fried vegetables or a light salad with cucumber and peanuts for added crunch and a crisp counterpoint.
Creative Ways to Present
For special occasions, serve your Tom Yum Chicken Soup Recipe in individual coconut bowls for an exotic flair. Garnishing with thinly sliced red chili rings and edible flowers also makes it a visual showstopper that will wow your guests before they even take a sip.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Tom Yum Chicken Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld beautifully, but fresh herbs and lime juice are best added just before serving to maintain their brightness.
Freezing
This soup freezes well, making it perfect for meal prep. Transfer cooled soup to a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months, then thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over low heat to preserve the delicate flavors and tender chicken. Avoid boiling the soup again as the acids from lime juice and other seasonings can become overpowering if overheated. Freshen up with a squeeze of lime and a sprinkle of cilantro before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work well in this soup, though thighs tend to stay juicier and more flavorful when simmered. Just slice them thinly for quick and even cooking.
What if I can’t find galangal or makrut lime leaves?
If fresh galangal or makrut lime leaves aren’t available, dried versions are a good alternative. You could also substitute galangal with ginger, but the flavor will be less authentic. These ingredients really elevate the Tom Yum Chicken Soup Recipe, so it’s worth trying to source them if possible.
How spicy is this soup?
The heat level depends on how many birds eye chilies you use and how vigorously you crush them. You can always start with fewer chilies and add more to taste. The spice is balanced by lime juice and sugar, so it’s a dynamic combination rather than a one-note heat.
Can I make this soup vegetarian or vegan?
Yes! To make a vegetarian version, substitute the chicken stock with vegetable stock and omit the chicken. Replace fish sauce with soy sauce or a vegan fish sauce alternative to keep that savory umami punch.
What’s the best way to enjoy leftovers?
Leftover Tom Yum Chicken Soup Recipe tastes amazing reheated as is, but try adding some fresh bean sprouts or a handful of noodles for a comforting twist. Just add your fresh herbs and lime wedges at the end to maintain their zing.
Final Thoughts
There is something truly special about mastering a Tom Yum Chicken Soup Recipe that perfectly balances spice, sour, and savory in every spoonful. Whether you’re looking to warm up on a chilly evening or simply bask in the joy of bold, fresh flavors, this soup will quickly become a favorite in your kitchen. Dive in, experiment with the seasoning to suit your taste, and share this wonderful flavor-packed experience with your loved ones.
Print
Tom Yum Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Tom Yum Chicken Soup is a vibrant and aromatic Thai soup featuring tender chicken, fragrant herbs like lemongrass and galangal, spicy birds eye chilies, and a perfect balance of sour, salty, and spicy flavors. This comforting and flavorful soup is ideal for a quick, nourishing meal.
Ingredients
Protein
- 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
Broth and Aromatics
- 5 cups chicken stock
- 2 stalks lemongrass, trimmed and smashed
- 4 slices fresh galangal (about 0.4 oz) or 2 tsp dried galangal
- 5 makrut lime leaves, torn into pieces
- 4 birds eye chilies, lightly crushed
- 3 cloves garlic, smashed
Vegetables
- 5.3 oz mushrooms (oyster or button), sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
Seasonings
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice, plus more to taste
- 1 tsp sugar
- ½ tsp salt, or to taste
Garnish
- 2 tbsp fresh cilantro, chopped
- 1–2 spring onions, thinly sliced
- Extra lime wedges
Instructions
- Prepare Aromatics: Bruise the lemongrass, galangal, and makrut lime leaves using the back of a knife to release their essential oils and enhance the soup’s aroma.
- Infuse Broth: In a large pot, bring the chicken stock to a boil. Add the bruised lemongrass, galangal, makrut lime leaves, birds eye chilies, and smashed garlic. Let it simmer uncovered for 5 minutes to infuse the broth with these aromatic flavors.
- Cook Chicken and Onion: Add the thinly sliced chicken and sliced onion to the simmering broth. Continue to simmer gently for 8 to 10 minutes, skimming off any foam that forms on the surface to keep the broth clear.
- Add Vegetables: Incorporate the sliced mushrooms and tomato wedges into the pot. Simmer for another 5 to 7 minutes until the vegetables are tender and the chicken is fully cooked through.
- Season Soup: Stir in the fish sauce, freshly squeezed lime juice, sugar, and salt. Taste the soup and adjust lime juice, salt, or fish sauce according to your preference to achieve a harmonious blend of sour, salty, and spicy flavors.
- Finish and Serve: Remove the pot from heat. If preferred, discard the lemongrass stalks, galangal slices, and makrut lime leaves. Ladle the soup into bowls and garnish with chopped fresh cilantro, thinly sliced spring onions, and extra lime wedges for added zest.
Notes
- To enhance heat, add more birds eye chilies or leave them whole to reduce spiciness.
- Fresh galangal imparts the best flavor, but dried galangal can be used as a substitute.
- Adjust the level of lime juice and fish sauce to balance the soup’s sourness and saltiness.
- Skimming foam during simmering keeps the broth clear and clean-tasting.
- Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
- Serve with steamed jasmine rice for a complete Thai meal.
