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Authentic Thai Tom Yum Soup with Chicken

A comforting and flavorful Thai soup that combines fresh ingredients with chicken, herbs, and spices, offering a harmonious blend of tangy, spicy, and savory notes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Broth and Main Ingredients
  • 4 cups unsalted chicken stock Opt for homemade stock if possible for the best flavor.
  • 10.5 oz boneless skinless chicken thighs, cut into 1-inch pieces Thighs are juicier than breasts, adding richness.
  • 3 Tbsp fish sauce Choose a high-quality Thai fish sauce.
  • 3-4 pieces dried chilies or fresh Thai chilies Adjust based on your heat tolerance.
Aromatics
  • 2 heads shallots, halved vertically These add sweetness; substitute with red onions if needed.
  • 2 stalks lemongrass Use the bottom half and bruise it to release oils.
  • 5-6 slices galangal Gives depth; ginger is a substitute.
  • 5-6 pieces makrut lime leaves Essential for aroma; use zest from regular limes temporarily.
  • 2 Tbsp tamarind paste Find this in Asian markets for sour notes.
Vegetables and Garnish
  • 7 oz oyster mushrooms, straw mushrooms, or beech mushrooms Any of these will work.
  • 1 cup halved cherry tomatoes or regular tomatoes cut into wedges Fresh tomatoes infuse sweetness.
  • 2-3 Tbsp lime juice Use fresh for brightness.
  • ½-1 teaspoon sugar Balances flavors; adjust to taste.
  • ¼ cup cilantro and/or sawtooth coriander Use parsley if necessary for garnish.

Method
 

Preparation
  1. In a medium pot, bring the chicken stock to a gentle simmer over medium heat. Once it starts bubbling, add the chicken and 2 tablespoons of fish sauce. Let it simmer for about 15 minutes until the chicken is tender.
  2. Broil the dried chilies on LOW until they puff up and char slightly, which should take around a minute. If you’re using fresh chilies, chop them finely and add them directly to the pot.
  3. On a baking sheet, lay the shallots cut side up. Broil for 3-5 minutes until nicely charred. Add them to your pot.
  4. Smashed the bottom half of the lemongrass stalks and cut them into 2-3 inch pieces. Toss them into the pot.
Cooking
  1. Once the chicken is tender, add the smashed lemongrass and galangal slices. Bruise the makrut lime leaves to release their fragrance and add to the soup. Simmer for an additional 5 minutes.
  2. Add your tamarind paste, mushrooms, and tomatoes to the pot. Bring the soup back to a gentle boil and cook for 5 more minutes until mushrooms are tender.
  3. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasoning with more tamarind, lime juice, or fish sauce as needed.
  4. Stir in the cilantro and sawtooth coriander just before serving. Serve hot with steamed jasmine rice.

Notes

Always opt for the best quality chicken and fish sauce. This soup can be made a day in advance and stored in an airtight container in the fridge for up to 3 days.