Tom Yum Gai Thai Soup (Print Version)

Aromatic Thai soup with tender chicken in spicy-sour broth infused with lemongrass, galangal, and fresh lime.

# Ingredient List:

→ 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, plus extra for serving

→ Garnish

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

# How to Make:

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 infuse flavors.
02 - Add sliced chicken and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until vegetables are tender but retain slight firmness.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to taste.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls and garnish with fresh cilantro and additional chiles if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It hits every corner of your palate with its balance of salty, sour, and spicy notes.
  • The prep is surprisingly fast once you get the aromatics smashed and ready.
02 -
  • Boiling lime juice for too long can actually make your soup taste slightly bitter.
  • Smashing the aromatics with the side of your knife is non negotiable for getting the full flavor out.
03 -
  • Tear the lime leaves along the center vein to release the maximum amount of aromatic oils.
  • Use a wide pot instead of a deep one so the ingredients can distribute evenly and the chicken cooks faster.
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