Tom Yum Soup Recipe Chicken

I absolutely love this Tom Yum soup recipe because it’s an explosion of flavors with the perfect balance of spicy, tangy, and savory, making it a total comfort dish. Plus, it’s super satisfying to make with simple steps, letting me embrace my inner chef while creating a dish that’s both vibrant and soul-warming.

Chicken Tom Yum Soup is alive with flavor. The broth vibrates with lemongrass and lime, and the gingery warmth of galangal.

Tender chicken and mushrooms bob in the depths of the soup, and the soup is spiced with Thai bird’s eye chilies for a balance that is downright addictive. What could make it more satisfying?

Oh, I don’t know…maybe a dollop of peanut butter? Just kidding.

But seriously, ladle it over some rice noodles, and you have yourself a meal.

Ingredients

Chicken is a source of lean protein.

It supports muscle repair and growth.

Lemongrass: Refreshing citrus flavor.

Aids digestion.

Has anti-inflammatory properties.

Kaffir lime leaves: Distinct fragrance, enlivening quality, supports the immune system.

Galangal: Peppery-tasting spice, has anti-inflammatory properties, aids in digestion.

Bird’s Eye Chilis from Thailand: They add heat; they might boost metabolism; they have a lot of vitamin C.

Provide sweetness, rich in antioxidants like lycopene.

Tomatoes.

Fish Sauce: Contributes umami, a high protein, mineral source.

Roasted Thai Chili Paste: Deep, smoky flavor; rich in essential fatty acids.

Lime juice: Adds tartness, is very high in vitamin C, and boosts flavor.

Ingredient Quantities

• 500g chicken breast or thighs, thinly sliced
• 1 liter chicken stock or water
• 200g mushrooms, sliced
• 3 stalks lemongrass, cut into 2-inch pieces and smashed
• 6 kaffir lime leaves, torn into pieces
• 4 thin slices galangal
• 3-5 Thai bird’s eye chilis, crushed
• 2 tomatoes, quartered
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 3 tbsp Thai roasted chili paste (Nam Prik Pao)
• Fresh coriander/cilantro leaves, for garnish
• Salt to taste

Instructions

1. Prepare the Broth:
In a sizable pot, take the chicken broth or water and heat it to a boil over medium to medium-high heat.

2. Flavor the Broth:
Incorporate the lemongrass, kaffir lime leaves, and galangal. Allow them to simmer for a period of 5 minutes in order to steep the broth with their tastes.

3. Add Spiciness:
Add the crushed Thai bird’s eye chilis to the pot and let simmer for another 2-3 minutes.

4. Cook the Chicken:
Put the chicken, which has been sliced thinly, into the pot and cook it until it’s nearly finished cooking—about 5-7 minutes.

5. Add Vegetables:
Add the quartered tomatoes and sliced mushrooms. Cook until tender, about 3 minutes.

6. Season the Soup:
Incorporate the fish sauce, sugar, and Nam Prik Pao (Thai roasted chili paste) into the mixture. If needed, adjust the overall flavor by salting to taste.

7. Add Lime Juice:
Immediately stir in the lime juice to keep its fresh taste when you turn off the heat.

8. Taste and Adjust:
Sample the broth and tweak the seasoning using more fish sauce, lime juice, or sugar to get it just right.

9. Garnish the Soup:
Place the soup into bowls using a ladle and finish the presentation with fresh leaves of coriander or cilantro.

10. Serve Hot:
Serve the Tom Yum Soup at a high temperature along with steamed jasmine rice on the side for a full meal.

Equipment Needed

1. Sizable pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ladle
7. Spoon or spatula
8. Stove or cooktop
9. Serving bowls

FAQ

• What is the best cut of chicken to use?Depending on your preference, you can use either chicken breast or thighs. Chicken thighs tend to offer a bit more flavor because they’re fattier, but boneless, skinless breasts can be just as good if you can get ’em nice and brown.
• How spicy is this soup?The soup has a fair amount of heat from the Thai bird’s eye chilis. You can adjust your quantity of chilis to control the spiciness to your satisfaction.
• Can I use dried kaffir lime leaves?Absolutely; even though the optimal flavor comes from fresh kaffir lime leaves, you can use dried leaves as a substitute—just remember to use twice the amount.
• Is there a vegetarian version of this recipe?Certainly! Here’s a vegetarian alternative. Substitute vegetable stock for the chicken stock. Use tofu or additional mushrooms in place of the chicken.
• What can I use instead of galangal?If galangal is not available, fresh ginger is the next best thing, though it will slightly change the dish’s true flavor.
• How should I store leftovers?Keep the soup in a sealed container in the refrigerator for no more than 3 days. When it’s time to serve, do so with a gentle hand in the reheating department; the idea is to not let the chicken get too hot and toughen up.
• Is there a substitute for fish sauce?A substitute maintaining the savory profile can be made with soy sauce or a mixture of soy sauce and a dash of lime juice.

Substitutions and Variations

Boneless skinless chicken breasts or thighs: Shrimp or firm tofu can be used for a vegetarian version.
Lemongrass: If you can’t find any, you can use a blend of lemon zest and a little bit of fresh ginger to achieve a like flavor profile.
Kaffir lime leaves: Use a mixture of lime zest and bay leaves instead, if you cannot procure fresh leaves from the kaffir lime tree.
Galangal: If you cannot find galangal, you can use fresh ginger, but the taste will be a wee bit different.
Small, hot chili peppers: Use any small, very hot chili pepper in place of Thai bird’s eye chilis. If you don’t have these, try adding small amounts of red pepper flakes to taste.

Pro Tips

1. Enhance the Aromatics Before adding the lemongrass, lightly bruise it with the back of a knife to help release more of its flavor into the broth. Similarly, tear the kaffir lime leaves and lightly smash the galangal slices to intensify their aromatic properties.

2. Balance the Heat If you’re sensitive to spice, start with fewer Thai bird’s eye chilis and add more later to taste. You can always add more heat, but it’s difficult to remove it once it’s included.

3. Mushroom Choice For an authentic flavor, use straw mushrooms if you can find them; otherwise, button or oyster mushrooms are great substitutes. Sautéing them briefly before adding them to the soup can enhance their flavor.

4. Layer the Flavors Let the soup rest for a few minutes after turning off the heat. This allows the flavors to meld better, resulting in a richer and more balanced taste.

5. Custom Garnish In addition to cilantro, consider adding finely sliced fresh Thai basil leaves or scallion greens for an additional layer of fresh flavor and aroma.