Authentic Thai Tom Yum Soup with Chicken

Authentic Thai Tom Yum Soup with Chicken

This cozy Tom Yum soup combines zesty lime, aromatic herbs, and tender chicken in a flavorful broth, perfect for warming your soul.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Thai

Calories: 250

Ingredients Method Notes

Ingredients

For the broth

4 cups unsalted chicken stock Always opt for low-sodium options if you want to control the salt!
10.5 oz boneless skinless chicken thighs, cut into 1-inch pieces Chicken thighs are juicier and more flavorful than breasts.
3 Tbsp fish sauce Choose a high-quality brand for that authentic umami flavor.
3-4 dried chilies or fresh Thai chilies Adjust the heat according to your preference.
2 heads shallots, halved vertically They bring sweetness and depth to the soup.
2 stalks lemongrass, bottom half only Be sure to smash them to release their brilliant flavor!
5-6 slices galangal Essential for that authentic flavor.
5-6 makrut lime leaves Add a refreshing zing to the dish.
2 Tbsp tamarind paste Provides a lovely depth of flavor—don’t skip it!
7 oz oyster mushrooms Their slight chewiness adds texture.
1 cup halved cherry tomatoes Sweetness balances the dish beautifully.

For finishing touches

2-3 Tbsp lime juice Freshly squeezed—no bottled stuff here!
½-1 tsp sugar This balances the sourness perfectly.
¼ cup cilantro or 3-4 leaves of sawtooth coriander A garnish that adds freshness.

Method

Simmer the Broth

In a medium pot, bring the chicken stock to a simmer. Add the chicken pieces and 2 tablespoons of fish sauce. Let it simmer for about 15 minutes until the chicken is tender and cooked through.

Broil the Chilies

Set your broiler to LOW and place the dried chilies on a baking sheet. Broil them until they puff up and are slightly charred (about 5 minutes).

Char the Shallots

Increase your broiler to HIGH, then place the halved shallots on the sheet and broil them for 5-7 minutes until charred. Add them to the pot after removing them from the oven.

Smash and Add Lemongrass

Smash the lemongrass with a knife and cut it into 2- to 3-inch pieces. Add to the pot once the chicken is tender, along with galangal slices and bruised lime leaves. Let this simmer for an additional 5 minutes.

Add the Rest of the Ingredients

Stir in the tamarind paste, oyster mushrooms, and halved cherry tomatoes. Bring everything back to a gentle boil for about 3-4 minutes until mushrooms are tender.

Season to Perfection

Turn off the heat and stir in your freshly squeezed lime juice. Adjust seasoning by tasting.

Finish and Serve

Just before serving, stir in chopped cilantro and sawtooth coriander for freshness. Enjoy with a side of steamed jasmine rice for a complete meal!

Notes

Always adjust the seasoning to your preference. This soup is best consumed fresh but can be stored in an airtight container in the fridge for up to 3 days.