Tom Yum Gai Thai Soup (Printable Version)

Aromatic Thai-style chicken soup with spicy-sour broth, mushrooms, and fresh herbs.

# Ingredient List:

→ 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
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
14 - 2 tablespoons freshly squeezed lime juice

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 Thai chiles, sliced, optional

# How to Make:

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 infuse the flavors.
02 - Add the chicken slices and simmer for 3 to 4 minutes until just cooked through. Skim off any foam.
03 - Stir in the mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until the vegetables are tender but not mushy.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to taste.
05 - Remove from heat. Stir in lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls. Garnish with fresh cilantro and extra chiles, if desired. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes, which means weeknight cravings for something complex and deeply flavored are suddenly possible.
  • The broth tastes like it's been simmering for hours, but it's built on a simple trick of infusing aromatics first that anyone can master.
02 -
  • The aromatics in the beginning matter more than you think—if you skip the 5-minute infusion step, the broth tastes flat and one-dimensional, like you forgot to introduce everyone at a party.
  • Don't add all the lime juice at once; start with half, taste, then add the rest slowly—it's easier to make something sour than to fix it once you've overdone it.
03 -
  • Smash your aromatics with the side of your knife before they go into the pot—this breaks cell walls and releases volatile oils that create the intensity of flavor that separates good Tom Yum from forgettable.
  • Keep extra lime wedges and sliced chiles at the table so people can adjust the soup to their own preference without your having to remake it.
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