Pin It The smell hit me before I even stepped into the kitchen. My neighbor was making Tom Yum Gai, and the lemongrass, lime leaves, and chiles were drifting through the hallway like an invitation I couldn't refuse. She let me watch, and I was mesmerized by how a few smashed stalks and torn leaves could turn plain broth into something so alive. That afternoon, I scribbled notes on the back of a grocery receipt, determined to recreate it at home.
I made this for a friend who'd just moved from Bangkok, half worried she'd politely tell me it wasn't quite right. Instead, she closed her eyes after the first spoonful and said it reminded her of the soup her aunt used to make on rainy evenings. That quiet nod of approval meant more to me than any compliment ever could.
Ingredients
- Boneless, skinless chicken breast or thighs (350 g): Thighs stay juicier and more forgiving if you simmer a bit longer, but breast works beautifully if sliced thin and not overcooked.
- Chicken stock (1.2 L): Good stock is the backbone here, homemade if you have it, but a quality store bought version does the job without apology.
- Lemongrass (2 stalks): Smash them with the side of your knife to release the oils, this is where the fragrance begins.
- Kaffir lime leaves (5): Tearing them by hand releases more aroma than cutting, and the scent on your fingers is a bonus.
- Galangal (3 slices): Fresh ginger works in a pinch, but galangal has a sharper, more floral bite that's worth seeking out at an Asian market.
- Thai birds eye chiles (2, smashed): Smashing them instead of slicing gives you heat without making the broth too fiery, you control the intensity.
- Oyster or button mushrooms (150 g): They soak up the broth and add a soft, earthy contrast to the bright acidity.
- Tomatoes (2 medium): They break down just enough to add body and a hint of sweetness that balances the sour and spicy.
- Onion (1 small): Sliced thin, it softens and sweetens in the broth, adding another layer without overpowering.
- Nam prik pao (2 tbsp): This roasted chili paste is the secret depth, smoky and slightly sweet, it transforms the soup from good to unforgettable.
- Fish sauce (2 tbsp): The salty, umami backbone, don't skimp or substitute, it's essential.
- Sugar (1 tbsp): Just enough to round out the sharp edges and let the other flavors sing.
- Salt (1/2 tsp): Taste as you go, every fish sauce brand varies in saltiness.
- Lime juice (2 tbsp, freshly squeezed): Always add this at the end off the heat, or it turns bitter and loses its brightness.
- Fresh cilantro (2 tbsp, chopped): A handful on top adds color and a fresh, herbal punch right before serving.
- Extra Thai chiles (1 to 2, sliced, optional): For the brave souls who want a little extra fire in their bowl.
Instructions
- Infuse the broth:
- Bring the chicken stock to a gentle boil in a large saucepan, then add the lemongrass, kaffir lime leaves, galangal, and smashed chiles. Let it simmer for 5 minutes, the kitchen will start to smell like a Thai street market.
- Cook the chicken:
- Slip in the thinly sliced chicken and simmer for 3 to 4 minutes until just cooked through, skimming off any foam that rises. Overcooking here makes the chicken rubbery, so watch it closely.
- Add the vegetables:
- Stir in the mushrooms, tomato wedges, and sliced onion, then simmer for another 3 to 4 minutes. The tomatoes should soften but not completely fall apart.
- Season the soup:
- Add the nam prik pao, fish sauce, sugar, and salt, stirring well to dissolve everything into the broth. Simmer for 2 more minutes, then taste and adjust, this is your moment to make it yours.
- Finish with lime:
- Remove the pot from the heat and stir in the lime juice, tasting as you go. Too much lime can overpower, too little leaves it flat, find that perfect tangy balance.
- Serve hot:
- Ladle the soup into bowls, garnish with fresh cilantro and extra chiles if you like. Serve immediately with lime wedges on the side for anyone who wants an extra squeeze.
Pin It One winter evening, I made a huge pot of this and brought it to a potluck where everyone else had brought casseroles and pasta. People kept coming back for seconds, asking what was in it, and I realized that sometimes the best gift you can bring is something that wakes people up a little. It wasn't just soup anymore, it was a conversation starter.
Making It Your Own
Once you've made this a few times, you'll start to notice where your preferences lie. Some people like it searingly hot, others prefer more sour than spicy. I've added a splash of evaporated milk when I wanted something gentler, and it turned the broth creamy and almost comforting without losing the brightness. You can also swap the chicken for shrimp, tofu, or even a mix of seafood, the technique stays the same, but the flavor shifts in beautiful ways.
Serving Suggestions
This soup is a meal on its own, but if you want to stretch it, serve it alongside jasmine rice or rice noodles. I've also put out small bowls of extra lime wedges, fish sauce, and sliced chiles so everyone can doctor their bowl to taste. It's the kind of dish that invites people to get involved, adjusting and tasting until it's exactly what they need in that moment.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, though the lime flavor fades a bit, so I always squeeze in fresh juice when reheating. The chicken can get a little firmer after sitting, but the broth only gets more flavorful as the aromatics continue to steep. Reheat gently on the stove, don't microwave it or the chicken turns rubbery and the vegetables go limp.
- Store the cilantro separately and add it fresh when you reheat, it stays brighter that way.
- If the broth tastes flat after storing, a small splash of fish sauce and lime juice brings it back to life.
- Freeze the broth without the chicken or vegetables, then add fresh ones when you reheat for a better texture.
Pin It Every time I make Tom Yum Gai, I'm reminded that the best recipes are the ones that feel alive, changing slightly each time based on what you have, who you're feeding, and what kind of day it's been. This soup has never let me down.
Recipe FAQs
- → Can I make Tom Yum Gai less spicy?
Yes, simply reduce the number of Thai chiles or omit them entirely. You can also remove the seeds from the chiles before adding them to control the heat level while maintaining flavor.
- → What can I substitute for galangal?
Fresh ginger works as a substitute, though it has a slightly different flavor profile. Use the same quantity and slice it thinly to infuse the broth with aromatic notes.
- → Can I use shrimp instead of chicken?
Absolutely. Replace the chicken with peeled and deveined shrimp to make Tom Yum Goong. Add the shrimp in step 2 and cook for 2-3 minutes until they turn pink and opaque.
- → Where can I find nam prik pao?
Nam prik pao (Thai roasted chili paste) is available at Asian grocery stores or online. Look for it in jars near other Thai condiments and curry pastes.
- → How do I store leftover Tom Yum Gai?
Store in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time. Reheat gently and add fresh lime juice before serving for the best taste.
- → Is Tom Yum Gai suitable for meal prep?
Yes, but store the lime juice separately and add it just before serving to preserve the bright, fresh flavor. The soup base keeps well and can be portioned for easy weekday meals.