Tom Yum Chicken (Printable)

Spicy, sour, and aromatic Thai-style chicken soup with fresh herbs and citrus notes.

# 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, about 0.4 oz, 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 such as oyster or button, 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, plus more to taste
13 - 1 teaspoon sugar
14 - 0.5 teaspoon salt, or to taste

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 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 essential aromas and oils.
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 with deep, layered flavors.
03 - Add the sliced chicken and onion. Simmer for 8 to 10 minutes, skimming off any foam that rises to the surface to maintain clarity and purity of the broth.
04 - Add mushrooms and tomato wedges. Cook for another 5 to 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 to achieve the perfect balance of sour, salty, and spicy notes.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for a cleaner presentation.
07 - Ladle soup into bowls. Garnish with cilantro, spring onions, and extra lime wedges for brightness and visual appeal.

# Expert Tips:

01 -
  • The broth is like a flavor grenade that somehow manages to be intensely aromatic yet perfectly balanced, hitting all the right notes at once.
  • You can easily adjust the heat level without compromising the authentic taste, making it perfect for both chili enthusiasts and those who prefer a gentler kick.
02 -
  • Never add the lime juice too early in the cooking process or youll lose that bright citrus punch and end up with a flat, dull flavor profile.
  • The aromatics like lemongrass and galangal arent meant to be eaten, but leaving them in the soup while serving intensifies the flavor as you eat.
03 -
  • If fresh galangal is impossible to find, dried works in a pinch, but rehydrate it in hot water for 20 minutes before using to soften it and release more flavor.
  • The soup actually tastes even better the next day after the flavors have had time to meld, so consider making it ahead and gently reheating when ready to serve.
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