Tom Yum Chicken

The first time I encountered Tom Yum was at a tiny street stall in Bangkok, where the aroma alone stopped me in my tracks. That bowl changed everything I thought soup could be, hitting every note at once and still feeling somehow harmonious. My early attempts at home were watery disappointments until a Thai friend showed me how to really bruise the lemongrass and let the broth sing. Now this soup has become my go-to when I need something that feels both comforting and electrifyingly alive.

Last winter, I made a huge pot for friends recovering from the flu, watching their faces light up as the steam cleared their sinuses and warmth spread through them. One friend actually asked if I could bottle the broth, saying it was better than any medicine shed tried. Theres something almost magical about how this soup transforms simple ingredients into something that feels like medicine for the soul.

Ingredients

• 400 g boneless skinless chicken thighs or breasts thinly sliced: Thighs stay juicier in the hot broth, but breast works if you prefer leaner meat and slice it thinly against the grain
• 1.2 liters 5 cups chicken stock: Homemade stock makes a noticeable difference, but a good quality store-bought one works perfectly fine
• 2 stalks lemongrass trimmed and smashed: Smashing releases the citrusy oils, and trimming the woody bottom and dry top helps release flavor
• 4 slices fresh galangal about 12 g or 2 tsp dried galangal: Fresh galangal has a piney, peppery depth that dried versions struggle to replicate, though dried works in a pinch
• 5 makrut lime leaves torn into pieces: Tearing them helps release their floral citrus compounds into the broth
• 4 birds eye chilies lightly crushed adjust to taste: These pack serious heat, so start with fewer if you are sensitive, but the heat is integral to the experience
• 150 g mushrooms e.g. oyster or button sliced: Oyster mushrooms absorb the broth beautifully and feel more authentic to the dish
• 2 medium tomatoes cut into wedges: The tomatoes soften and add a subtle sweetness that balances the sharp acidity
• 1 small onion sliced: Red onion adds nice color, but yellow works fine and mellows nicely as it simmers
• 3 cloves garlic smashed: Smashing instead of chopping releases more flavor into the broth
• 3 tbsp fish sauce: This provides the essential salty, umami foundation, so do not skip it or substitute with soy sauce
• 2 tbsp freshly squeezed lime juice plus more to taste: Fresh is absolutely critical here, and bottled lime juice simply will not give you the same brightness
• 1 tsp sugar: Just enough to round out the sharp edges and bring all the flavors together
• ½ tsp salt or to taste: Adjust this last, after the fish sauce has been added, to avoid over-salting
• 2 tbsp fresh cilantro chopped: The finishing touch that adds brightness and color to the bowl
• 1 to 2 spring onions thinly sliced: These add a mild onion bite and beautiful green contrast
• Extra lime wedges: Essential for squeezing over the bowl just before eating

Instructions

Wake up the aromatics:

Use the back of your knife to firmly bruise the lemongrass stalks, galangal slices, and makrut lime leaves until you can smell their oils releasing

Build the flavor base:

Bring the chicken stock to a rolling boil in a large pot, then add the lemongrass, galangal, torn lime leaves, crushed chilies, and smashed garlic

Let the broth infuse:

Simmer the broth uncovered for 5 minutes, and the kitchen will start smelling like a proper Thai street stall

Add the chicken and onion:

Slide in the sliced chicken and onion, and simmer for 8 to 10 minutes while skimming any foam that rises to the top

Add the vegetables:

Drop in the mushrooms and tomato wedges, cooking for another 5 to 7 minutes until everything is tender and the chicken is cooked through

Balance the flavors:

Stir in the fish sauce, lime juice, sugar, and salt, then taste and adjust the seasoning until that perfect hot-sour-salty-sweet harmony hits your tongue

Finish and serve:

Remove from heat, and if you prefer a cleaner broth, fish out the lemongrass, galangal, and lime leaves before ladling into bowls

Garnish generously:

Top each bowl with fresh cilantro, spring onions, and extra lime wedges for squeezing at the table

Save

This soup has become my ultimate comfort food, whether I am fighting off a cold or just craving something that wakes up every sense. Each bowl brings back memories of that steamy Bangkok evening and the realization that soup could be this exciting.

Getting The Heat Level Right

I learned the hard way that bird's eye chilies are not something to underestimate. Start with fewer if you are unsure, because you can always add more, but you cannot take it back. Remember that the heat will intensify slightly as the soup sits, and what seems mild at first can creep up on you.

Making It Your Own

While purists might argue, I have discovered that a splash of coconut milk or evaporated milk at the end creates a luxurious Tom Yum Nam Khon variation that is equally delicious. The creaminess tames the heat just enough while letting all those vibrant flavors shine through, and it is become my preferred way to serve it on colder days.

Serving Suggestions

A bowl of Tom Yum deserves to be the star of the table, but a side of steamed jasmine rice helps soak up that incredible broth. I also like to set out extra fish sauce, lime wedges, and chili oil so everyone can adjust their bowl to their own perfect balance.

• Have plenty of napkins ready because this soup is messy and wonderful
• Cool the broth slightly before eating to really taste all the layers
• The broth actually tastes better the next day if you have leftovers

Save

There is nothing quite like lifting a steaming bowl of Tom Yum to your face and taking that first sip. Hope this recipe brings as much warmth and joy to your kitchen as it has to mine.

Recipe FAQs

→ What makes Tom Yum sour?

The signature sourness comes from freshly squeezed lime juice added at the end, along with the natural tangy notes from makrut lime leaves during broth preparation.

→ Can I make this less spicy?

Reduce the number of birds eye chilies or remove them entirely. You can also remove seeds before adding to the broth, or serve chili oil on the side for diners to add heat individually.

→ Is Tom Yum gluten-free?

Yes, when made with gluten-free fish sauce and chicken stock, this bowl is naturally gluten-free. Always check labels on store-bought ingredients to confirm.

→ What's the difference between clear and creamy Tom Yum?

Clear versions rely solely on the aromatic broth, while creamy variations include evaporated milk or coconut milk. Add 60ml of either during the final minutes for a richer, smoother texture.

→ Can I use other proteins?

Shrimp works beautifully as a substitute, creating Tom Yum Goong. Adjust cooking time since shrimp cook faster—add them during the final 3-4 minutes to prevent overcooking.

→ What's the best way to infuse the broth?

Bruise lemongrass, galangal, and makrut lime leaves with a knife to release essential oils. Simmer these aromatics in the stock for at least 5 minutes before adding proteins for maximum flavor extraction.