Tom Yum Chicken Spicy Sour Soup

Tom Yum Chicken is a classic Thai soup that perfectly captures the essence of Southeast Asian cuisine. Known for its distinct balance of spicy, sour, and citrusy notes, this warming dish is built on a foundation of aromatic chicken stock infused with fresh herbs. It is a light yet deeply flavorful meal that is as healthy as it is delicious.

Save to Pinterest

The secret to a great Tom Yum lies in the aromatics: lemongrass, galangal, and makrut lime leaves. These ingredients release a fragrant citrus perfume that defines the soup's character, while the bird's eye chilies provide a gentle heat that awakens the palate.

Ingredients

• Chicken: 400 g boneless, skinless chicken thighs or breasts, thinly sliced
• Broth Base: 1.2 liters (5 cups) chicken stock, 2 stalks lemongrass (trimmed and smashed), 4 slices fresh galangal (about 12 g) or 2 tsp dried galangal, 5 makrut lime leaves (torn into pieces), 4 birds eye chilies (lightly crushed)
• Vegetables & Aromatics: 150 g mushrooms (e.g., oyster or button, sliced), 2 medium tomatoes (cut into wedges), 1 small onion (sliced), 3 cloves garlic (smashed)
• Seasonings: 3 tbsp fish sauce, 2 tbsp freshly squeezed lime juice, 1 tsp sugar, ½ tsp salt
• Garnish: 2 tbsp fresh cilantro (chopped), 1–2 spring onions (thinly sliced), extra lime wedges

Instructions

1. Prepare Aromatics

Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their aromas.

2. Infuse the Broth

In a large pot, bring the chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to infuse the broth.

3. Cook the Chicken

Add the sliced chicken and onion. Simmer for 8–10 minutes, skimming off any foam that rises to the surface.

4. Add Vegetables

Add mushrooms and tomato wedges. Cook for another 5–7 minutes until the vegetables are tender and chicken is cooked through.

5. Balance Seasonings

Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime, salt, or fish sauce as desired for a perfect balance of sour, salty, and spicy.

6. Final Assembly

Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred. Ladle soup into bowls and garnish with cilantro, spring onions, and extra lime wedges.

Zusatztipps für die Zubereitung

For extra heat, add more bird's eye chilies or serve with a side of chili oil. If you are using dried galangal, ensure it has enough time to rehydrate and infuse the broth during the simmering stage.

Varianten und Anpassungen

Substitute chicken with shrimp for a classic Tom Yum Goong. For a creamy version, add 60 ml (¼ cup) evaporated milk or coconut milk just before removing the pot from the heat.

Serviervorschläge

Serve this vibrant soup with a side of steamed jasmine rice to make it a more substantial meal. The rice helps soak up the spicy and sour broth beautifully.

Save to Pinterest

Whether you are a fan of Thai cuisine or just looking for a comforting, aromatic soup, this Tom Yum Chicken is a rewarding recipe that delivers high impact with minimal effort. Enjoy the harmonious blend of lemongrass and lime in every spoonful.

Recipe FAQs

→ What makes Tom Yum sour?

The sourness comes primarily from freshly squeezed lime juice. You can adjust the amount to achieve your preferred level of tanginess, tasting and adding more as needed during the final seasoning step.

→ Can I make this less spicy?

Yes. Reduce the number of birds eye chilies or remove them entirely after infusing the broth. You can also seed the chilies before adding them, or serve chili oil on the side for those who want extra heat.

→ What's the difference between fresh and dried galangal?

Fresh galangal has a brighter, more aromatic flavor and softer texture. Dried galangal works well but has a more concentrated taste—use about half the amount when substituting dried for fresh.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop. Reheat gently on the stove, adding a splash of water if the broth has reduced too much.

→ Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well and cook slightly faster. Slice them thinly against the grain to ensure they stay tender. Just be careful not to overcook, as breast meat can dry out more quickly than thighs.

→ What can I substitute for fish sauce?

For a vegetarian version, use soy sauce or tamari combined with a pinch of seaweed for umami. The flavor profile will shift slightly but still provide depth and saltiness to the broth.