Easy Thai Tom Yum Soup With Chicken
Easy Thai Tom Yum Soup With Chicken is a popular Thai sour and spicy soup with bold flavors from chicken broth, tom yum soup paste, lemongrass, galangal, kaffir lime leaves, fish sauce, and fresh lime juice. It's healthy and delicious all in one bowl!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 cup chicken stock
- 1/3 cup cilantro stems, sliced 3 inches long
- 5 kaffir lime leaves, roughly torn
- 3 stalk lemongrass, cut 3-4 inches long
- 4 pc galangal, golf ball sized in diameter, bruise lightly before using.
- 1/4 cup Tom Yum paste. Use less to reduce spiciness but adjust the final taste with more fish sauce, tamarind, and sugar.
- 1 lb chicken cut into bite-sized pieces
- 3/4 cup shallot sliced long and thin
- 1 cup mushrooms, chopped into 1-inch pieces
- 1 cup chopped tomato, bite-sized pieces
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 3-4 stalk cilantro, chopped small
- 3 whole chili peppers (optional)
Instructions
- 1
Add the stock to a soup pot and boil on medium-high heat.
- 2
Add Tom Yum paste and stir well until the paste dissolves.
- 3
Add all the herbs (kaffir lime leaves, lemongrass, galangal, and cilantro stems) and stir. The Thai chilis are optional if you want more heat. Turn the heat to medium and let simmer for 5-8 minutes.
- 4
Add the chicken, stir, and cook until done. It takes about 5-7 minutes.
- 5
Add the shallot, mushroom, and tomato and stir. Cook for 3-4 minutes more.
- 6
Add fish sauce and lime juice, cook for 1-2 minutes, turn the heat off, and remove from the stovetop. Taste the delicious tangy broth. And adjust as needed with more fish sauce and lime juice. Be careful here; the soup is still very hot, so make sure you don’t burn your tongue. Remove the lemongrass stalks before serving. Garnish with fresh cilantro and lime wedges. Enjoy your chicken Tom Yum Soup!