Tom Yum Chicken (Printable)

Spicy Thai soup with chicken, lemongrass, galangal, and citrusy 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 tsp 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, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed

→ Seasonings

11 - 3 tbsp fish sauce
12 - 2 tbsp freshly squeezed lime juice
13 - 1 tsp sugar
14 - ½ tsp salt

→ Garnish

15 - 2 tbsp fresh cilantro, chopped
16 - 1-2 spring onions, thinly sliced
17 - Extra lime wedges

# How To Make It:

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 infuse the broth with aromatic flavors.
03 - Add the sliced chicken and onion to the broth. Simmer for 8-10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5-7 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 for a perfect balance of sour, salty, and spicy flavors.
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. Serve immediately.

# Expert Advice:

01 -
  • The broth infuses with complex layers of flavor that taste like you've been simmering it for hours, when really it takes minutes.
  • Gluten-free and dairy-free by nature, so you're never making two versions when friends with dietary needs come over.
  • That perfect sweet-sour-salty-spicy balance hits like a reset button on your palate and your mood.
  • It's impressive enough for guests but honest enough to make on a Tuesday night just for yourself.
02 -
  • Fish sauce smells intense on its own—this is normal and actually a sign it's real—but it mellows into the background once it hits the hot broth and becomes the invisible glue holding all the flavors together.
  • Don't skip the smashing and bruising step; it's the difference between a pleasant soup and one that tastes authentically aromatic and layered.
  • Taste constantly in the final seasoning stage because every lime's juice varies slightly and every brand of fish sauce has its own intensity.
03 -
  • Always squeeze fresh lime over your bowl right before eating—it brightens everything at the last moment and prevents the soup from tasting flat as it cools.
  • If you're making this for a group, let people adjust their own heat with lime, chili, and fish sauce at the table rather than trying to please everyone with one seasoning level.
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