Tom Yum Gai Thai Chicken Soup (Print Version)

Spicy sour Thai soup with chicken, mushrooms, and aromatic herbs in a bold citrus-infused broth

# What You'll Need:

→ 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 birds 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
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 - 1-2 Thai chiles, sliced (optional)

# How to Make It:

01 - 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 extract and blend the aromatic flavors.
02 - Add the chicken slices and simmer for 3-4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in the mushrooms, tomatoes, and onion. Simmer for another 3-4 minutes until the vegetables are tender but retain their structure.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to achieve desired balance.
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 extra chiles if desired. Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • Authentic Flavor: Uses traditional aromatics like galangal and kaffir lime for a true Thai taste.
  • Healthy & Nutrient-Dense: A dairy-free and gluten-free soup with only 200 calories per serving.
  • Quick to Table: Ready in just 35 minutes, making it a perfect weeknight meal.
02 -
  • Freshness is Key: Use fresh kaffir lime leaves and lemongrass whenever possible for the most potent aroma.
  • Temperature Control: Always add the lime juice after removing the soup from the heat to keep the flavor bright and prevent it from turning bitter.
  • Balance Your Bowl: Thai cooking is all about balance; don't be afraid to add a pinch more sugar or a splash more fish sauce to suit your personal palate.
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