Name: Chicken Tom Yum Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 quart chicken broth; 3–4 stalks of fresh lemongrass; 8 thin slices of fresh galangal, don’t have to peel it; 6 fresh kaffir lime leaves, torn into large pieces; 2–5 fresh Thai chilies, depending on heat tolerance (remove stem and smash slightly with the back of a chef’s knife, or in a mortar and pestle); 1 small white onion thinly sliced; 2 cups of your favorite mushrooms, thinly sliced (typically oyster mushrooms are used in Thailand, but I usually can’t find them, so use whatever mushroom you enjoy as long as it’s not shiitake since that can take away from the flavor of the soup); 2–3 small tomatoes cut into wedges; 1 lb. chicken thighs or breasts, cut into thinly sliced pieces; 3–4 Tbsp. of Thai roasted chili paste, to taste (optional, it’s usually not added to Chicken Tom Yum since there is shrimp paste in it, but I like it, so I add it, do what you want!); 1–2 Tbsp. of tamarind paste, to taste; Juice from 2–3 limes, to taste; 2–3 tbsp fish sauce, to taste; 1 tbsp brown sugar, to taste; a handful of coarsely chopped cilantro leaves

Description

Easy Chicken Tom Yum Soup—spicy, sour, and bursting with Thai flavors! Ready in under 30 minutes for a quick, heart-warming meal!

Ingredients

Scale

1 quart chicken broth

3–4 stalks of fresh lemongrass

8 thin slices of fresh galangal, don’t have to peel it

6 fresh kaffir lime leaves, torn into large pieces

2–5 fresh Thai chilies, depending on heat tolerance (remove stem and smash slightly with the back of a chef’s knife, or in a mortar and pestle)

1 small white onion thinly sliced

2 cups of your favorite mushrooms, thinly sliced (typically oyster mushrooms are used in Thailand, but I usually can’t find them, so use whatever mushroom you enjoy as long as it’s not shiitake since that can take away from the flavor of the soup)

2–3 small tomatoes cut into wedges

1 lb. chicken thighs or breasts, cut into thinly sliced pieces

3–4 Tbsp. of Thai roasted chili paste, to taste (optional, it’s usually not added to Chicken Tom Yum since there is shrimp paste in it, but I like it, so I add it, do what you want!)

1–2 Tbsp. of tamarind paste, to taste

Juice from 2–3 limes, to taste

2–3 tbsp fish sauce, to taste

1 tbsp brown sugar, to taste

a handful of coarsely chopped cilantro leaves

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Instructions

PREP YOUR INGREDIENTS

Cut off the bottom tip of the 3-4 stalks of lemongrass, and throw out the loose outer layer. (Check out this post to learn more about lemongrass and how to cut it.)

Cut the stalks into 1-inch sections at a diagonal up to the greener end, so you can see the inner core. Smash each piece lightly in your mortar and pestle or with the side of a Chef’s knife. This lets the fragrant smell seep into your kitchen (a smell that always reminds me of Fruit Loops!).

You don’t need to peel the galangal. Slice it into the width of a quarter until you have 8 pieces of galangal.

Tear the the 6 kaffir lime leaves into large pieces to help release their citursy flavors.

Lightly smash the 2-5 fresh Thai chilies in a mortar and pestle or with the side of Chef’s knife to help release the juices so they can steep in the pot when you add them in.

INFUSE THE BROTH

Place lemongrass, galangal, kaffir lime leaves, Thai chilies and chicken broth in a pot. Bring to a boil, then reduce heat to simmer for 15 minutes until an amazing citrusy fragrance permeates your house!

BUILD THE FLAVORS

Add the 1 lb thinly sliced chicken, 1 small onion thinly sliced and 2 cups of your favorite mushrooms. Simmer around 15 minutes until chicken is cooked through, mushrooms are tender and cooked and the onion is softened.

ADD THE TOMATOES

Stir in the 2-3 small tomatoes cut into wedges. Turn off the heat. The residual heat will finish cooking it.

SEASON TO TASTE

Stir in 3-4 tbsp. of roasted chili paste (if using), 1-2 tbsp. tamarind paste, lime juice from 2-3 limes, 2-3 tbsp. of fish sauce, and 1 tbsp. brown sugar.

Make sure the roasted chili paste and sugar has dissolved and then taste and adjust for the perfect balance of sour, spicy, and savory flavors.

SERVE AND ENJOY

Garnish each serving with a sprinkle of coarsely chopped fresh cilantro and serve with jasmine rice. Enjoy!

Notes

Chicken Tom Yum Soup Additions and Substitutions

Tamarind paste substitute: Leave it out or add extra lime juice.
Chicken substitute: 4 servings of shrimp, or 16 oz. extra firm tofu, cut into 2 in. or so chunks
Kaffir lime leaves substitute: Substitute with ½ tsp lime zest per leaf.
Fresh Thai chilies substitute: Fresh cayenne peppers or fresh serrano chiles.
Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
Fresh lime juice substitute: bottled lime juice or True Lime.
Roasted chili paste substitute: same amount of Gochujang.
Lemongrass, Galangal, Thai chilies, and Kaffir lime leaf substitute: Replace all with 1/2 cup of homemade or store-bought Tom Yum paste, add more or less to taste.

Recipe Tips & Tricks

For extra richness, add a splash of coconut milk or evaporated milk.
To keep the soup fresh-tasting, add the lime juice at the end after turning off the heat.
SOS meal tip: Need to make it on a busy weeknight? Make ahead my homemade Tom Yum paste or buy it, and replace the lemongrass, kaffir lime leaves, galangal, and Thai chilies with 1/2 cup or so of it.
Warning! You don’t eat the Thai herbs like lemongrass, kaffir lime leaves and galangal! It’s just to flavor the soup: At first I didn’t like Tom Yum Soup because I didn’t enjoy chomping on woody lemongrass and tough galangal, but then Thai Hubby taught me Thais leave those in the soup for garnish, and you don’t eat those parts. Just scoot them out of the way to get to the broth, shrimp, tomatoes, onion and mushrooms.

Prep Time: 15
Cook Time: 30
Category: Soup
Method: Stovetop
Cuisine: Thai