Tom Yum Chicken

The first time I tried Tom Yum, the steam alone cleared my head and woke up every sense in my body. It was a humid afternoon and I stumbled into a tiny shop that smelled of crushed lime and chili. Since then, I have spent countless weekends trying to replicate that specific electric hum of flavor. This chicken version is my favorite because it feels lighter and more comforting than the seafood classics.

I once tried making this for a friend who was nursing a heavy cold, and we both ended up sweating and laughing over the spice level. We sat on the floor with our bowls, listening to the rain outside and feeling the soup work its magic. There is something incredibly therapeutic about the way the lemongrass scent fills the entire house.

Ingredients

• Chicken Thighs: 400 grams of sliced thighs will stay tender in the boiling broth and absorb more flavor than breast meat.
• Chicken Stock: 1.2 liters of high quality stock is the secret to a rich soup and serves as the savory foundation.
• Lemongrass: Two stalks provide that unmistakable citrus aroma that defines the dish once they are properly smashed.
• Galangal: Four slices of this woody root add a sharp and peppery complexity that regular ginger just cannot replicate.
• Makrut Lime Leaves: Five torn leaves release a floral scent that is purely magical and essential for the authentic taste.
• Birds Eye Chilies: Four crushed chilies allow you to control the spice level perfectly while adding a bright heat.
• Mushrooms: 150 grams of oyster mushrooms soak up the flavors like little sponges and provide a great texture.
• Tomatoes: Two tomatoes cut into wedges add a sweet acidity that balances the sharp lime juice.
• Onion and Garlic: These aromatics build a savory depth that supports the brighter notes of the herbs.
• Fish Sauce: Three tablespoons provide the salty umami finish that makes the broth truly authentic.
• Lime Juice: Two tablespoons of fresh juice add the necessary sour punch that wakes up your palate.
• Sugar and Salt: A teaspoon of sugar and some salt help balance the intense flavors and round out the edges.
• Fresh Herbs: Cilantro and spring onions offer a crisp finish and a pop of color to every bowl.

Instructions

Bruise Aromatics:

Use the back of a knife to smash the lemongrass and galangal to release the fragrant oils trapped inside. This simple step ensures your broth will be incredibly aromatic from the very start.

Simmer Broth:

Bring the chicken stock to a boil and add your smashed aromatics then let it simmer for five minutes. You will notice the color of the stock deepening as the herbs infuse the liquid with flavor.

Add Chicken:

Slide the chicken slices and onion into the pot and keep a gentle simmer going. Skim off any foam that rises to the surface to keep your soup looking clear and professional.

Cook Vegetables:

Add the mushrooms and tomato wedges to the simmering liquid and cook until they are just tender. The tomatoes should be soft but still holding their shape when you serve them.

Season the Pot:

Stir in the fish sauce and sugar before removing the pot from the heat to stop the cooking. Adding the fresh lime juice now preserves its bright acidity which would otherwise turn bitter if boiled.

Final Taste:

Sip the broth and adjust the seasonings to reach your perfect balance of salty and sour. You might want more lime for a sharper zing or a bit more fish sauce for depth.

Plate and Serve:

Ladle the soup into bowls while it is piping hot and make sure everyone gets a few mushrooms. Top with fresh cilantro and spring onions to add a final layer of brightness to the dish.

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My neighbor once came over while this was simmering and asked if I was brewing some kind of herbal potion. We ended up sharing a pot while the sun set, talking about nothing in particular while our tongues tingled from the chili.

Finding Your Heat

Adjusting the spice level is part of the fun when cooking for others. I usually start with fewer chilies and keep some extra on the side for the daredevils. If you want a milder experience, you can leave the chilies whole instead of crushing them.

The Galangal Secret

Galangal has a tough texture that really withstands the boiling process. It acts like a battery for the soup, slowly releasing energy and flavor as it cooks. I found that keeping some in the freezer means I can have this soup whenever the craving hits.

Customizing Your Bowl

This recipe is a canvas for your favorite additions. You can tweak the richness or the vegetable content to suit your mood. Some people even add noodles to turn it into a main course.

• Add a splash of coconut milk at the end for a creamy and mild version.
• Toss in some extra greens like bok choy for added nutrition and crunch.
• Serve it with a side of steamed jasmine rice to soak up every drop of broth.

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I hope this bowl of sunshine brings as much warmth to your table as it does to mine. Enjoy the bright and bold journey of every spoonful.

Recipe FAQs

→ What makes Tom Yum taste authentic?

The signature flavor comes from the holy trinity of Thai aromatics: lemongrass, galangal, and makrut lime leaves. These ingredients must be bruised or torn before adding to the broth to release their essential oils. Fresh lime juice and fish sauce provide the crucial sour and salty balance that defines this classic soup.

→ Can I adjust the spice level?

Absolutely. Start with fewer birds eye chilies and taste the broth before adding more. For milder heat, remove the seeds from the chilies or substitute with milder varieties. You can also serve chili oil on the side, letting everyone customize their bowl to their preferred spice tolerance.

→ What's the difference between clear and creamy Tom Yum?

Clear Tom Yum is the traditional version with just broth, aromatics, and seasonings. The creamy variation, known as Tom Yum Nam Khon, incorporates evaporated milk or coconut milk. The dairy adds richness that tempers the heat while creating a velvety texture. Add 60ml of either milk just before removing from heat.

→ Can I use other proteins?

Yes, Tom Yum adapts beautifully to different proteins. Shrimp creates Tom Yum Goong, the other famous variation. Alternatively, try tofu for a vegetarian version (use vegetable stock and soy sauce instead of fish sauce). Fish fillets or mixed seafood also work well, adjusting cooking time accordingly.

→ What should I serve with Tom Yum?

Steamed jasmine rice is the traditional accompaniment, its subtle fragrance complementing the bold soup. You might also serve with crispy fried fish or a simple stir-fried vegetable dish. For a complete Thai experience, add a fresh papaya salad on the side to cool your palate between spicy spoonfuls.

→ How do I store leftovers?

Store cooled soup in an airtight container for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat gently on the stovetop, adding a splash of water or stock if needed. For best texture, add fresh garnishes just before serving rather than storing them with the soup.