Save Experience the authentic taste of Thailand with Tom Yum Chicken, a vibrant soup that masterfully balances spicy, sour, and citrusy notes. This aromatic classic features tender chicken simmered in a fragrant broth infused with lemongrass, galangal, and makrut lime leaves, creating a warming and healthy meal that is both refreshing and deeply satisfying.
Save The key to a perfect Tom Yum lies in the infusion of the broth. By simmering fresh aromatics like birds eye chilies and garlic, you unlock layers of heat and depth that define Thai street food. The addition of sliced mushrooms and tomatoes provides the perfect textural contrast to the succulent chicken pieces.
Ingredients
- 400 g boneless, skinless chicken thighs or breasts, thinly sliced
- 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 (adjust to taste)
- 150 g mushrooms (e.g., oyster or button), sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
- 3 cloves garlic, smashed
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice, plus more to taste
- 1 tsp sugar
- ½ tsp salt, or to taste
- 2 tbsp fresh cilantro, chopped
- 1–2 spring onions, thinly sliced
- Extra lime wedges
Instructions
- Step 1
- Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their aromas.
- Step 2
- 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.
- Step 3
- Add the sliced chicken and onion. Simmer for 8–10 minutes, skimming off any foam.
- Step 4
- Add mushrooms and tomato wedges. Cook for another 5–7 minutes until the vegetables are tender and chicken is cooked through.
- Step 5
- 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.
- Step 6
- Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred.
- Step 7
- Ladle soup into bowls. Garnish with cilantro, spring onions, and extra lime wedges.
Zusatztipps für die Zubereitung
For extra heat, add more chilies or serve with a side of chili oil. Skimming off the foam while simmering the chicken helps achieve a clear and professional-looking broth.
Varianten und Anpassungen
You can easily 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
This soup is traditionally served hot with a side of steamed jasmine rice to soak up the flavorful, aromatic broth.
Save Enjoy this homemade Tom Yum Chicken, a dish that brings the soul of Thai cooking into your kitchen. Whether served as a light lunch or a comforting dinner, its bold flavors are sure to impress and energize.
Recipe Questions & Answers
- → What makes Tom Yum soup distinctive?
The unique character comes from the aromatic broth infused with lemongrass, galangal, and makrut lime leaves. These ingredients create the signature spicy-sour profile that Thai cuisine is famous for, while birds eye chilies provide the characteristic heat.
- → Can I adjust the spice level?
Absolutely. Start with fewer chilies if you prefer milder flavors, or add more for extra heat. You can also serve with chili oil on the side, allowing everyone to customize their bowl according to their spice tolerance.
- → What's the difference between clear and creamy Tom Yum?
Clear Tom Yum features a light broth, while the creamy version incorporates evaporated milk or coconut milk. Add about 60 ml of either just before finishing cooking for a richer, smoother texture that balances the spicy and sour elements.
- → Can I use chicken breast instead of thighs?
Yes, boneless chicken breasts work well. Slice them thinly against the grain to ensure they remain tender during cooking. Thighs offer slightly more richness and moisture, but both options produce excellent results.
- → How do I balance the flavors perfectly?
Taste and adjust the seasoning at the end. Add more lime juice for extra sourness, fish sauce for saltiness and depth, or chilies for heat. The goal is achieving harmony between all three elements—spicy, sour, and salty.
- → Can I make this vegetarian?
Replace chicken stock with vegetable broth and use tofu or extra vegetables instead of chicken. Substitute fish sauce with soy sauce or a vegetarian fish sauce alternative to maintain the savory depth.