Tom Yum Gai Thai Soup (Printable)

Bold Thai chicken soup with lemongrass, galangal, mushrooms, and a spicy-sour broth finished with lime juice.

# What You Need:

→ Chicken

01 - 12 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth

02 - 5 cups chicken stock
03 - 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
04 - 5 kaffir lime leaves, torn
05 - 3 slices galangal or fresh ginger
06 - 2 Thai bird's eye chiles, smashed

→ Vegetables

07 - 5 oz oyster or button mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced

→ Seasonings

10 - 2 tablespoons nam prik pao Thai roasted chili paste
11 - 2 tablespoons fish sauce
12 - 1 tablespoon sugar
13 - 0.5 teaspoon salt
14 - 2 tablespoons freshly squeezed lime juice, plus extra for serving

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 Thai chiles, sliced, optional

# How To Make It:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to fully infuse the aromatic flavors.
02 - Add chicken slices and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for 3 to 4 minutes until vegetables are tender but maintain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to your preference.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as desired.
06 - Ladle into bowls and garnish with fresh cilantro and additional chiles if desired. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The broth tastes bright and complex without needing fancy techniques or hours of simmering.
  • It clears your sinuses and warms you up in the most satisfying way, especially on damp or chilly days.
  • You can adjust the heat and sourness to match your mood, making it yours every single time.
02 -
  • Never add lime juice while the soup is still boiling, the heat kills the brightness and makes it taste dull and slightly bitter.
  • If you can't find nam prik pao, the soup will still be good, but it won't have that smoky, roasted depth that makes it truly authentic.
  • Smashing the lemongrass and chiles instead of chopping them infuses flavor without leaving sharp bits to bite into later.
03 -
  • Taste the broth before adding lime juice, then add it gradually, you can always add more but you can't take it back.
  • If you want the soup less spicy but still aromatic, leave the chiles whole instead of smashing them, they'll flavor the broth without releasing all their heat.
  • Use kitchen shears to slice the chicken while it's slightly frozen, it's easier to get thin, even pieces that cook quickly.
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