Tom Yum Chicken (Printable Version)

Aromatic Thai-style soup with tender chicken in a spicy, citrusy broth infused with lemongrass and galangal.

# Ingredient List:

→ 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 teaspoons dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed

→ Vegetables and Aromatics

07 - 5.3 oz mushrooms, such as oyster or button, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed

→ Seasonings

11 - 3 tablespoons fish sauce
12 - 2 tablespoons freshly squeezed lime juice, plus more to taste
13 - 1 teaspoon sugar
14 - 0.5 teaspoon salt, or to taste

→ Garnish

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

# How to Make:

01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their 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.
03 - Add the sliced chicken and onion. Simmer for 8 to 10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5 to 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 lime, salt, or fish sauce as desired for a perfect balance of sour, salty, and spicy.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred.
07 - Ladle soup into bowls. Garnish with cilantro, spring onions, and extra lime wedges.

# Expert Suggestions:

01 -
  • The whole thing comes together in under 40 minutes, so you can have restaurant-quality Thai soup on a Tuesday night without planning ahead.
  • It's naturally gluten-free and dairy-free, but tastes so rich and complex that nobody misses anything.
  • One pot, minimal cleanup, and the aroma alone makes your whole kitchen feel like a small victory.
02 -
  • Don't skip bruising the aromatics—that step releases essential oils that lazy prep work simply won't give you, and it's the difference between okay soup and unforgettable soup.
  • Fish sauce smells like low tide in a jar, but it's the secret that makes everything taste complete; hold your nose when pouring it if you must, but trust it completely.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even better the next day once the flavors have had time to really get to know each other.
  • If you can't find makrut lime leaves, a extra squeeze of fresh lime juice and a tiny bit of lime zest will approximate the flavor, though it's never quite the same.
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