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Authentic Thai Tom Yum Soup with Chicken

A fragrant and flavorful Thai soup with tender chicken, fresh herbs, and a perfect balance of spicy and sour notes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 275
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups unsalted chicken stock Use homemade or store-bought.
  • 10.5 oz boneless skinless chicken thighs, cut into 1-inch pieces You can substitute with chicken breast.
  • 3 Tbsp fish sauce Opt for high-quality brands like Red Boat.
  • 3-4 pieces dried chilies or fresh Thai chilies Adjust quantity to taste.
  • 2 heads shallots, halved vertically These add sweetness when charred.
  • 2 stalks lemongrass Use the bottom half, smashed.
  • 5-6 slices galangal Can substitute with fresh ginger if necessary.
  • 5-6 leaves makrut lime leaves Essential for the unique aroma.
  • 2 Tbsp tamarind paste Adds a lovely sour note.
  • 7 oz oyster mushrooms or your choice of straw or beech mushrooms Feel free to use your favorite mushrooms.
  • 1 cup halved cherry tomatoes or regular tomatoes cut into wedges
  • 2-3 Tbsp lime juice Freshly squeezed for the best flavor.
  • ½-1 tsp sugar To balance the sour flavors.
  • ¼ cup cilantro and/or sawtooth coriander for garnish Use fresh for the best taste.

Method
 

Preparation
  1. Simmer the Base: Start by bringing your chicken stock to a gentle simmer in a medium pot over medium heat. Add the chicken along with 2 tablespoons of fish sauce and let it simmer for about 15 minutes until the chicken is tender and cooked through.
  2. Broil the Chilies: On a sheet pan, broil the dried chilies on LOW until they puff and char slightly, which should take about 1 minute. Once done, toss them into the stock pot.
  3. Char the Shallots: Broil the shallots cut-side up on HIGH until they are nicely charred, about 3-5 minutes. Add them to the stock pot along with the broiled chilies.
  4. Add Herbs: Grab your lemongrass, smash the bottom half stalk, slice it into 2-3 inch pieces, and toss it in, followed by the galangal and bruised lime leaves. Let this simmer together for an additional 5 minutes.
  5. Load it Up: Add the tamarind paste, mushrooms, and cherry tomatoes to the pot. Bring everything back to a boil.
  6. Finishing Touches: Turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
  7. Garnish & Serve: Just before serving, stir in the cilantro and sawtooth coriander. Serve hot.

Notes

For a more intense flavor, invest in fresh ingredients. You can also make the soup in advance, as it gets better with time.