Tom Yum Gai Thai Soup (Printable)

Aromatic Thai chicken soup with mushrooms in spicy-sour broth infused with lemongrass, galangal, and 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
06 - 2 Thai bird's 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
14 - 2 tablespoons freshly squeezed lime juice, plus extra for serving

→ Garnish

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

# Directions:

01 - Bring chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to fully infuse the aromatic flavors.
02 - Add thinly sliced chicken to the simmering broth and cook for 3 to 4 minutes until just cooked through. Skim away any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until vegetables are tender but maintain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir thoroughly and simmer for 2 additional minutes. Adjust seasoning to your preference.
05 - Remove from heat and stir in lime juice. Taste and adjust the balance of sourness and salt as desired.
06 - Ladle soup into bowls. Garnish with fresh cilantro and additional chiles if desired. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The magical balance of sour, spicy, and savory flavors creates a broth so addictive you might find yourself tilting the bowl to catch every last drop.
  • It comes together in just 35 minutes but tastes like it simmered all day, making it my go-to impressive weeknight dinner for unexpected guests.
02 -
  • Never boil the broth aggressively after adding the lime juice or the bright flavor will dull and turn bitter, a lesson I learned during a distracted cooking session.
  • Smashing the lemongrass and galangal thoroughly is non-negotiable, otherwise their flavors remain locked inside and your broth will lack that essential Thai depth.
03 -
  • Store lemongrass and kaffir lime leaves in the freezer to have them on hand whenever the Tom Yum craving strikes, no special trip to the Asian market required.
  • The secret to restaurant-quality Tom Yum is adding the nam prik pao in two stages, half during cooking for depth and half just before serving for brightness.
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