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a bowl of tom yum chicken

Authentic Thai Tom Yum Soup with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Pailin Chongchitnant
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

Tom yum soup is famous the world over. Healthy, spicy, and aromatic with lots of herbs. This recipe is with chicken which is more comforting than the shrimp version. It's a quick soup you can make on a weeknight! 


Ingredients

  • 4 cups (960 ml) unsalted chicken stock
  • 10.5 oz (350 g) boneless skinless chicken thigh, 1-inch pieces
  • 3 Tbsp (45 ml) fish sauce
  • 3-4 dried chilies (or substitute fresh Thai chilies)
  • 2 heads shallots, halved vertically
  • 2 stalks lemongrass, bottom half only
  • 5-6 thin slices galangal
  • 5-6 makrut lime leaves
  • 2 Tbsp tamarind paste, store bought or homemade
  • 7 oz (200 g) oyster mushrooms, straw mushrooms or beech mushrooms
  • 1 cup (130 g) halved cherry tomatoes, or regular tomatoes cut into wedges
  • 2-3 Tbsp (30-45 ml) lime juice (how much you need depends on the acidity of your tamarind)
  • ½-1 tsp sugar (you may or may not need this)
  • 1/4 cup cilantro and/or 3-4 leaves sawtooth coriander (optional)

Ingredients and Kitchen Tools I Use


Instructions

  1. Bring the stock to a simmer in a medium pot. Then add the chicken, 2 Tbsp fish sauce, and simmer for 15 minutes until the chicken is fork tender.
  2. Meanwhile, place the dried chilies on a sheet pan and, without preheating, broil them on LOW in the oven on the top rack. Keep a close eye on the chilies, this should take just a minute or so once the elements are heated. When the chilies puff up and start to char in a few spots, remove from heat and add them directly to the stock pot. If you want a spicier soup, break the chilies in half before adding. If using fresh chilies, simply finely chop and add to the soup now. (See note)
  3. Turn the broiler up to HIGH and broil the shallots, cut side up, until the edges are charred, about 3-5 minutes. Add them to the stock pot.
  4. Prep the lemongrass by smashing the bottom half of the stalk with the back of your knife until the stalk breaks. Then cut off the top half and discard or save it for stock. Cut the bottom half into 2-3 inch pieces.
  5. Once chicken is tender, add the lemongrass and galangal slices. Then use your hands to grab and twist the makrut lime leaves to bruise them, and add them to the pot. Simmer for 5 minutes to infuse.
  6. Add 2 Tbsp of the tamarind paste, mushrooms and tomatoes; bring the soup back to a boil.
  7. Once the soup comes back to a boil, turn off the heat and stir in 2 tablespoons of the lime juice. Taste and adjust seasoning with the remaining tamarind, lime juice and fish sauce as needed. If the soup feels a little too tart or too sharp, add a teaspoon of sugar which will help balance the salt and the acid.
  8. Stir in cilantro and sawtooth coriander just before serving. Serve with jasmine rice.


Notes

The broiling of chillies and shallots are done to add a little smokiness to the soup. You can skip it to simplify things.