Tom Yum Chicken Soup (Printable Version)

Spicy, sour Thai soup with chicken, lemongrass, galangal, and aromatic herbs. Ready in 40 minutes.

# List of Ingredients:

→ 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 tsp 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, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed

→ Seasonings

11 - 3 tbsp fish sauce
12 - 2 tbsp freshly squeezed lime juice
13 - 1 tsp sugar
14 - 0.5 tsp salt

→ Garnish

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

# Directions:

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 8-10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5-7 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 flavors.
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 Advice:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel like you've traveled somewhere.
  • One pot means minimal cleanup while you're already halfway through your second bowl.
  • The flavor develops as you cook, teaching you how to taste and adjust rather than just follow steps.
02 -
  • Don't skip bruising the aromatics—it's the difference between a good soup and one that tastes like boiled herbs.
  • Fish sauce seems intimidating, but it's the secret that transforms this from spicy broth into something complex and craveable; start with the full amount.
03 -
  • Make extra and freeze it—the flavors actually deepen as it sits, making day-two soup taste even better than the first bowl.
  • Keep lime wedges and fresh herbs at the table so people can adjust to their own heat tolerance and sourness preference.
Go Back