Tom Yum Chicken

Tom Yum Chicken is a vibrant Thai soup that brings a perfect harmony of spicy, sour, and citrusy notes to your table. Infused with aromatic lemongrass, galangal, and makrut lime leaves, this classic dish features tender chicken and fresh vegetables in a light, warming broth. It is a quintessential Thai experience that is as comforting as it is flavorful.

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The secret to a great Tom Yum lies in the infusion of the broth. By bruising the fresh aromatics, you release the essential oils that give the soup its signature depth. Whether you are looking for a quick weeknight dinner or an impressive starter, this recipe delivers an authentic taste of Thailand in just 40 minutes.

Ingredients

• Chicken: 400 g boneless, skinless chicken thighs or breasts, thinly sliced
• Broth Aromatics: 1.2 liters (5 cups) chicken stock, 2 stalks lemongrass (trimmed and smashed), 4 slices fresh galangal (or 2 tsp dried), 5 makrut lime leaves (torn), 4 birds eye chilies (lightly crushed)
• Vegetables: 150 g mushrooms (oyster or button), 2 medium tomatoes (wedges), 1 small onion (sliced), 3 cloves garlic (smashed)
• Seasonings: 3 tbsp fish sauce, 2 tbsp freshly squeezed lime juice, 1 tsp sugar, ½ tsp salt
• Garnish: 2 tbsp fresh cilantro (chopped), 1–2 spring onions (sliced), extra lime wedges

Instructions

Step 1: Prep the Aromatics

Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromas.

Step 2: Infuse the Stock

In a large pot, bring the chicken stock to a boil. Add the prepared lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes.

Step 3: Cook the Chicken

Add the sliced chicken and onion to the pot. Simmer for 8–10 minutes, making sure to skim off any foam that rises to the surface.

Step 4: Add Vegetables

Stir in the mushrooms and tomato wedges. Continue to cook for another 5–7 minutes until the vegetables are tender and the chicken is fully cooked through.

Step 5: Season and Balance

Stir in the fish sauce, lime juice, sugar, and salt. Taste the broth and adjust the lime, salt, or fish sauce to achieve your preferred balance of flavors.

Step 6: Finishing Touches

Remove the pot from the heat. You may discard the lemongrass, galangal, and lime leaves at this stage if you prefer.

Step 7: Serve

Ladle the hot soup into bowls and garnish with fresh cilantro, spring onions, and additional lime wedges on the side.

Zusatztipps für die Zubereitung

To ensure a clear and appetizing broth, be diligent about skimming off any foam that appears after adding the chicken. Also, bruising the chilies lightly allows their heat to infuse without making the soup overwhelmingly spicy too quickly.

Varianten und Anpassungen

For those who prefer a creamy broth, stir in 60 ml of evaporated milk or coconut milk just before serving. You can also swap the chicken for shrimp to make Tom Yum Goong, or add extra birds eye chilies and chili oil if you crave more heat.

Serviervorschläge

Tom Yum Chicken is traditionally served with a side of steamed jasmine rice, which helps soak up the flavorful broth and balances the spicy and sour intensity of the soup.

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Enjoy the authentic, bold flavors of this Tom Yum Chicken. It is a perfect dish for anyone looking to bring the bright and aromatic spirit of Thai cooking into their home kitchen.

Recipe FAQs

→ Can I substitute chicken with other proteins?

Yes, you can easily substitute chicken with shrimp to make Tom Yum Goong, or use firm tofu for a vegetarian version. Adjust cooking times accordingly - shrimp takes about 3-4 minutes, while tofu only needs to be heated through.

→ How can I adjust the spice level?

Control the heat by adjusting the number of birds eye chilies. Start with 2-3 for mild heat, or use up to 6 for extra spicy. You can also remove the seeds from the chilies to reduce intensity, or serve with chili oil on the side.

→ What can I use if I can't find galangal or makrut lime leaves?

Fresh ginger can substitute for galangal, though the flavor will be slightly different. If makrut lime leaves are unavailable, use 2 teaspoons of lime zest, though the authentic aromatic quality will be diminished. Asian grocery stores typically stock both ingredients.

→ How do I make a creamy version of Tom Yum?

For Tom Yum Nam Khon (creamy version), add 60-120 ml of evaporated milk or coconut milk just before removing from heat. Stir gently to create a cloudy, creamy broth while maintaining the signature sour and spicy flavors.

→ Can I prepare Tom Yum ahead of time?

The broth can be prepared 1-2 days ahead and refrigerated. Add chicken, vegetables, and final seasonings when ready to serve to ensure optimal texture and freshness. Store aromatic herbs separately and add during reheating.

→ Is Tom Yum suitable for special diets?

Tom Yum is naturally gluten-free and dairy-free when using certified gluten-free fish sauce and stock. It's also low-carb and keto-friendly. For paleo diets, it's fully compliant. Always verify fish sauce ingredients for specific dietary restrictions.