Tom Yum Gai Thai Chicken Soup (Printable View)

Tender chicken in aromatic spicy-sour broth with lemongrass, galangal, mushrooms, and fresh lime.

# What You’ll Need:

→ 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 as substitute
06 - 2 Thai birds 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 or to taste
14 - 2 tablespoons freshly squeezed lime juice plus extra for serving

→ Garnish

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

# How To Make It:

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 that rises to the surface.
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.

# Best Practices:

01 -
  • The soup comes together in about 35 minutes, so it's perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • It's naturally dairy-free and gluten-free, which means everyone at the table can enjoy it without worry or substitutions.
  • That spicy-sour balance is addictive—your body genuinely craves the next spoonful, and you'll find yourself coming back for more.
02 -
  • Don't overcook the vegetables—they should contribute texture and flavor, not dissolve into the broth; this is the difference between a bright, lively soup and one that feels mushy and tired.
  • The sourness and saltiness are your main flavor adjusters; if something feels flat, it's almost always one of these two, not heat—add lime before you add more chiles.
  • Nam prik pao is worth sourcing properly; a generic chili paste won't give you the roasted depth that makes this soup distinctly tom yum rather than just spicy chicken soup.
03 -
  • Smash the lemongrass and chiles with the side of your knife before adding them to the broth—you're not trying to break them apart, but to crack them open so their oils release into the liquid.
  • Keep a lime wedge and a small dish of extra fish sauce at the table so people can adjust the final bowl to their taste; this is not cheating, it's respect for individual preference.
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