Tom Yum Chicken Soup

My first bowl of Tom Yum arrived at a small Bangkok street stall on a humid afternoon, and I watched the vendor work with such practiced ease that I knew I had to learn how to make it at home. The way that first spoonful hit my tongue—simultaneously hot, tangy, and aromatic—made me understand why this soup has captivated people for generations. Years later, I still chase that exact balance of heat and citrus every time I make it, and somehow each pot tastes like a small victory.

I made this soup for my sister on a particularly gray winter evening, and watching her face light up as she took that first spoonful reminded me why cooking matters. She asked for the recipe immediately, then called me back an hour later saying she'd made it herself and her partner was already asking when she'd make it again. That's when I realized Tom Yum had become one of those recipes that spreads quietly through a family, person to person, bowl to bowl.

Ingredients

• Boneless, skinless chicken thighs or breasts (400 g), thinly sliced: Thighs stay more forgiving and tender even if you cook them a touch too long, but breasts work beautifully if you slice them thin and don't overcook.
• Chicken stock (1.2 liters or 5 cups): Use the best quality you can find or make your own—this is the foundation, so it deserves respect.
• Lemongrass stalks (2), trimmed and smashed: Smashing releases those gorgeous oils that make the broth smell like Thailand itself, but resist the urge to chop finely or the flavor becomes muted.
• Fresh galangal slices (4 slices or about 12 g), or dried galangal (2 tsp): This rhizome adds a warm, piney note that makes Tom Yum unmistakably itself; if you can't find fresh, dried works but use less and taste carefully.
• Makrut lime leaves (5), torn into pieces: These fragrant leaves are the secret weapon—their citrusy, almost perfumed quality lifts the entire soup, so don't skip them if you can help it.
• Birds eye chilies (4), lightly crushed: Adjust based on your heat tolerance, but crushing rather than slicing preserves their shape and makes them easier to navigate around.
• Mushrooms (150 g), sliced: Oyster or button mushrooms add earthiness and body; they absorb the flavors beautifully as they cook.
• Tomatoes (2 medium), cut into wedges: Fresh tomatoes bring brightness and slight acidity that balances the richness; canned works in a pinch but the fresh version tastes noticeably better.
• Onion (1 small), sliced: The onion softens into the broth, sweetening it slightly and rounding out the sharp spice.
• Garlic (3 cloves), smashed: Smashing rather than mincing lets the garlic infuse gently without turning sharp or bitter.
• Fish sauce (3 tbsp): This is the umami backbone that makes the soup taste complete and authentic; the smell is intense but trust the process.
• Lime juice (2 tbsp freshly squeezed), plus more to taste: Freshly squeezed is non-negotiable here—bottled lime juice won't give you that bright, alive quality that makes Tom Yum sing.
• Sugar (1 tsp): A tiny touch of sweetness balances the heat and sourness, creating harmony rather than chaos.
• Salt (½ tsp), or to taste: You'll taste as you go, so start with less and add gradually.
• Fresh cilantro (2 tbsp), chopped: This is where you add that final herbaceous freshness that makes people say wow.
• Spring onions (1–2), thinly sliced: Their mild onion flavor and tender texture are the perfect finishing touch.
• Lime wedges: Serve alongside so guests can squeeze in as much brightness as they want.

Instructions

Prepare your aromatics with intention:

Take the lemongrass stalks and use the back of your knife handle to smash them firmly along their length—you'll hear a satisfying crackle and suddenly the air around you smells like a Thai market. Do the same with the galangal and set everything aside so their oils are ready to bloom.

Build the infused broth:

Pour your chicken stock into a large pot and bring it to a rolling boil, then add the smashed lemongrass, galangal, torn makrut lime leaves, lightly crushed chilies, and smashed garlic cloves. Let this simmer uncovered for exactly 5 minutes—this is when the magic happens and your kitchen fills with the most incredible aroma.

Cook the chicken gently:

Add your thinly sliced chicken and the onion slices to the fragrant broth and simmer for 8 to 10 minutes, using a small spoon to skim off any foam that rises to the surface. This step keeps the broth clear and clean-tasting rather than murky.

Finish with vegetables and brightness:

Toss in the sliced mushrooms and tomato wedges and cook for another 5 to 7 minutes until the vegetables are tender and the chicken is completely cooked through. The mushrooms should feel yielding when you press them with your spoon.

Season with balance:

Stir in the fish sauce, freshly squeezed lime juice, sugar, and salt, then taste a spoonful and really think about what you're experiencing. Add more lime if you want more brightness, more fish sauce for deeper umami, or more salt to bring out all the flavors—there's no perfect answer, just your perfect answer.

Decide about the solids:

You can leave the lemongrass, galangal, and lime leaves in for a more intense experience, or fish them out if you prefer a cleaner presentation. Some people enjoy finding pieces as they eat; others find it annoying—it's entirely up to you.

Serve with ceremony:

Ladle the soup into bowls and scatter cilantro and spring onions across the top, then place lime wedges alongside so people can adjust the brightness to their liking. There's something about the ritual of squeezing lime into your own bowl that makes the meal feel more interactive and alive.

Bookmark

There was an evening when a friend who grew up in Thailand tasted my Tom Yum and got a little quiet, then smiled and said it reminded her of home in a way that made her homesick and happy at the same time. That's when I understood that cooking isn't about perfection—it's about creating something that can transport people, even just for a moment.

The Soul of Tom Yum

What makes Tom Yum distinctly itself is the interplay between those key aromatics: lemongrass brings a citrusy florality, galangal adds warmth and a slight medicinal note, makrut lime leaves provide an almost perfumed quality, and the chilies deliver heat without overwhelming. When these four ingredients infuse the broth together, they create something greater than any single ingredient alone—it's why trying to substitute one for something similar usually disappoints. The magic lives in the combination, in the way they whisper to each other in the hot liquid.

Timing and Texture

I learned the hard way that rushing this soup doesn't work—the aromatics need those full 5 minutes to release their flavors into the broth, and the chicken needs just enough time to cook through without becoming tough and stringy. If you're in a hurry, this is not the night to make Tom Yum; save it for when you can give it attention and let the flavors develop at their own pace. The vegetables cook quickly once they hit the broth, so pay attention during that final stretch—you want mushrooms tender but not mushy, tomatoes broken down but still recognizable.

Variations and Personal Touches

Once you understand the basic structure, Tom Yum becomes a canvas for personal preference and what's in your refrigerator that day. I've made it with shrimp instead of chicken on nights when I wanted something lighter, and with a splash of coconut milk when I was craving something more decadent and warming. Some people add a handful of spinach or basil at the very end, others squeeze in extra lime juice because they like it mouth-puckeringly tart—the soup is flexible enough to bend to your mood.

• For Tom Yum Goong, simply substitute the same weight of peeled shrimp and reduce the cooking time to 3 to 4 minutes so they stay tender and sweet.
• If you want richness, stir in a splash of coconut milk or evaporated milk just before removing from heat, which softens the heat and adds luxurious body.
• Serve alongside steamed jasmine rice so guests can eat the soup as a broth or create their own rice bowl experience.

Bookmark

This soup has become my go-to gift for friends who are under the weather or going through something difficult, because there's something about a steaming bowl of Tom Yum that says I see you and I care. Make it for people you love, taste it carefully, and let yourself enjoy the process of creating something that tastes like somewhere far away but feels like home.

Recipe Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Thighs offer more flavor and stay tender, but breast meat is leaner. Just avoid overcooking to prevent dryness.

→ What can I substitute for galangal?

Fresh ginger can substitute in a pinch, though galangal has a unique citrusy, pine-like flavor. Use slightly less ginger as it's more pungent.

→ How spicy is this soup?

With 4 birds eye chilies, it's moderately spicy. Adjust heat by using fewer chilies or removing the seeds. You can always add chili oil at the table.

→ Can I make this ahead of time?

Yes, but add lime juice just before serving to maintain brightness. The flavors deepen overnight. Store aromatics separately if possible to prevent bitterness.

→ What's the difference between Tom Yum and Tom Kha?

Tom Yum is hot and sour with a clear broth, while Tom Kha includes coconut milk for a creamy, milder soup. Both feature similar Thai aromatics.

→ Where can I find makrut lime leaves?

Asian grocery stores carry fresh or frozen leaves. Some supermarkets stock them in the international aisle. Dried leaves work but have less aroma.