Tom Yum Chicken (Printable)

Aromatic Thai soup with tender chicken, fragrant herbs, and bold citrus-spice flavors.

# Components:

→ 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 and 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

# Method:

01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and 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 fully infuse the broth with aromatic flavors.
03 - Add the sliced chicken and onion to the simmering broth. Cook for 8 to 10 minutes, skimming off any foam that rises to the surface for a clear, refined soup.
04 - Add mushrooms and tomato wedges to the pot. Cook for another 5 to 7 minutes until the vegetables are tender and the chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust the lime, salt, or fish sauce as needed to achieve the perfect balance of sour, salty, and spicy flavors.
06 - Remove from heat. Discard lemongrass stalks, galangal slices, and makrut lime leaves if preferred for a cleaner presentation.
07 - Ladle soup into bowls and garnish generously with fresh cilantro, sliced spring onions, and lime wedges for brightness and aroma.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, yet tastes like you've been simmering it all day.
  • The balance of spicy, sour, and savory becomes addictive once you nail your first bowl.
  • One pot means cleanup is almost as quick as cooking, which feels like a small victory on weeknights.
02 -
  • Don't skip the bruising step—it's the difference between soup that tastes nice and soup that tastes like Thailand.
  • Taste as you go, especially with the fish sauce; a little goes a long way, and you can always add more but can't take it out.
03 -
  • Always use fresh lime juice squeezed right before serving; it makes an audible difference in brightness.
  • If you can't find makrut lime leaves, add extra lime zest to the broth, though the flavor won't be identical.
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