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
Scale
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.
