Save Tom Yum Gai is a quintessential Thai soup that offers a masterclass in balancing spicy, sour, and savory flavors. This aromatic dish features tender pieces of chicken breast or thighs simmered in a bold, vibrant broth infused with fresh lemongrass, galangal, and kaffir lime leaves. It is a light yet deeply satisfying soup that captures the essence of authentic Thai cuisine in every spoonful.
Pin it The secret to this soup's depth is the nam prik pao, a roasted chili paste that imparts a smoky richness and a beautiful orange glow to the broth. Combined with freshly squeezed lime juice and spicy bird's eye chiles, this soup provides an invigorating culinary experience that is as comforting as it is bold.
Ingredients
- Chicken: 350 g (12 oz) boneless, skinless chicken breast or thighs, thinly sliced
- Broth: 1.2 L (5 cups) chicken stock, 2 stalks lemongrass (smashed), 5 kaffir lime leaves (torn), 3 slices galangal (or ginger), 2 Thai birds eye chiles (smashed)
- Vegetables: 150 g (5 oz) oyster or button mushrooms (sliced), 2 medium tomatoes (wedges), 1 small onion (sliced)
- Seasonings: 2 tbsp nam prik pao, 2 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp salt, 2 tbsp freshly squeezed lime juice
- Garnish: 2 tbsp fresh cilantro (chopped), 1–2 extra Thai chiles (optional)
Instructions
- Step 1
- In a large saucepan, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to infuse the flavors.
- Step 2
- Add the chicken slices and simmer for 3–4 minutes until just cooked through. Skim off any foam.
- Step 3
- Stir in the mushrooms, tomatoes, and onion. Simmer for another 3–4 minutes until the vegetables are tender but not mushy.
- Step 4
- Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to taste.
- Step 5
- Remove from heat. Stir in lime juice. Taste and adjust sourness or salt as desired.
- Step 6
- Ladle into bowls. Garnish with fresh cilantro and extra chiles, if desired. Serve immediately with lime wedges on the side.
Zusatztipps für die Zubereitung
To maximize the aromatics, always smash the lemongrass and chiles before adding them to the pot to release their natural oils. If you prefer a clearer broth, be diligent about skimming the foam after adding the chicken. Remember that the lemongrass, galangal slices, and lime leaves are generally left in the bowl for flavor but are not meant to be eaten.
Varianten und Anpassungen
For a creamy version of this soup, known as Tom Yum Nam Khon, stir in 1 tablespoon of evaporated milk at the end. You can easily swap the chicken for shrimp to create Tom Yum Goong. If you are sensitive to heat, reduce the number of smashed chiles or remove the seeds before adding them to the broth.
Serviervorschläge
Serve this soup piping hot in deep bowls. It is traditionally enjoyed alongside a bowl of steamed jasmine rice, which helps balance the spicy and sour notes. Garnish with plenty of fresh cilantro and offer extra lime wedges so guests can customize the acidity to their liking.
Pin it 
Pin it 
This Tom Yum Gai is a wonderful way to bring the authentic taste of Thailand into your home kitchen. With its protein-rich chicken and healthful herbs, it is a satisfying meal that feels both indulgent and nourishing. Enjoy the harmonious blend of heat and citrus in every bite.
Frequently Asked Questions
- → What makes Tom Yum Gai different from other Thai soups?
Tom Yum Gai features the signature spicy-sour flavor profile from nam prik pao roasted chili paste and fresh lime juice, combined with aromatic herbs like lemongrass, galangal, and kaffir lime leaves. The broth remains clear rather than creamy, unless you choose to add evaporated milk for extra richness.
- → Can I adjust the spiciness level?
Absolutely. Control the heat by adjusting the number of Thai birds eye chiles in the broth and the amount of nam prik pao chili paste. Start with fewer chiles for a milder version, or increase them gradually to suit your preference. You can always serve extra chiles on the side for those who enjoy more heat.
- → What's the best substitute for galangal?
Fresh ginger makes an excellent substitute for galangal if you cannot find it at Asian markets. While galangal has a distinct piney, citrusy flavor, fresh ginger provides a similar warmth and aromatic quality to the broth. Use slightly more ginger to compensate for the milder flavor profile.
- → How do I prevent the chicken from becoming tough?
Slice the chicken thinly across the grain and add it to the simmering broth for just 3-4 minutes until cooked through. Overcooking will make the meat tough and dry. Remove any foam that rises to the surface during cooking for a cleaner, clearer broth.
- → Can I make this soup ahead of time?
The broth base can be prepared up to 2 days in advance and refrigerated. However, add the fresh lime juice just before serving to maintain the bright acidic flavor. If storing with the chicken and vegetables, reheat gently to avoid overcooking the ingredients.
- → Is nam prik pao essential for authentic flavor?
Nam prik pao (Thai roasted chili paste) provides depth and umami that's characteristic of Tom Yum. While you can make a simpler version without it, the paste adds roasted garlic, shallots, and dried chiles that create the complex flavor profile Thai cuisine is known for. Look for it in Asian grocery stores or international markets.