Spicy Thai Tom Yum Chicken (Printable)

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

# What You'll Need:

→ 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, or 2 teaspoons dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed

→ Vegetables & 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 tablespoons fish sauce
12 - 2 tablespoons freshly squeezed lime juice
13 - 1 teaspoon sugar
14 - ½ teaspoon salt

→ Garnish

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

# How-To Steps:

01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromatic compounds.
02 - Bring chicken stock to a boil in a large pot. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth with aromatic flavors.
03 - Add sliced chicken and onion to the simmering broth. Continue simmering for 8 to 10 minutes, skimming off any foam that rises to the surface.
04 - Stir in mushrooms and tomato wedges. Cook for an additional 5 to 7 minutes until vegetables are tender and chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust seasonings as needed to achieve the 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 and garnish with fresh cilantro, sliced spring onions, and additional lime wedges.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, and the aroma alone will make your whole kitchen smell like a Thai restaurant.
  • The flavor balance of spicy, sour, and aromatic feels sophisticated, but honestly tastes even better when you've made it yourself.
  • It's naturally gluten-free and dairy-free, so it fits almost any table without feeling like anyone's missing out.
02 -
  • Don't skip bruising the aromatics—I learned this the hard way when my first attempt tasted flat, and it took me years to realize that initial step changes everything.
  • Fish sauce is powerful and funky, but add it gradually and taste as you go; you can always add more, but you can't take it out.
  • The soup is actually better on day two when the flavors have had time to get to know each other, so don't stress about perfection on your first try.
03 -
  • Make extra and freeze it in portions—Tom Yum actually tastes sharper and more complex after the flavors have consolidated in the freezer for a few weeks.
  • Always keep lime wedges on the table and let people adjust their own sourness; some palates need more citrus than others, and that's not a flaw in your cooking.
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