Tom Yum Gai Thai Soup (Printable)

Aromatic Thai soup with chicken, mushrooms, and bold spicy-sour broth flavored with lemongrass 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

→ Garnish

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

# How To Make It:

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

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel intentional and special.
  • The balance of heat, sourness, and umami creates a kind of flavor adventure in every spoonful without feeling overwhelming.
02 -
  • The broth infusion time at the beginning is non-negotiable—skipping or rushing it leaves you with a soup that tastes good but not transcendent.
  • Fish sauce is your friend even if it makes you hesitant; it adds a savory depth that makes people ask what's different about your version compared to restaurant versions.
03 -
  • Smashing your aromatics before adding them to the broth multiplies the flavor impact without requiring you to add more ingredients.
  • Tasting as you go at the final seasoning stage is the difference between a good bowl and one that people ask you to make again.
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