Tom Yum Gai Thai Soup (Printable Version)

Aromatic Thai chicken soup with lemongrass, mushrooms, and spicy-sour broth featuring nam prik pao and fresh lime.

# What You'll 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 - 1/2 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)

# Method:

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 develop aromatic flavors.
02 - Add chicken slices and simmer for 3 to 4 minutes until cooked through. Skim off any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until vegetables are tender but retain structure.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir thoroughly and simmer for 2 minutes. Adjust seasoning to preference.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as needed.
06 - Ladle into bowls and garnish with fresh cilantro and additional sliced chiles if desired. Serve immediately with lime wedges.

# Expert Tips:

01 -
  • The brightness hits differently when you make it yourself—no takeout container can trap that freshness.
  • It comes together in under 40 minutes but tastes like you've been simmering it all afternoon.
  • Once you understand the balance of spicy, sour, salty, and sweet, you'll never be intimidated by Thai cooking again.
02 -
  • Don't overcook the chicken or mushrooms—they'll turn to mush and lose their texture; simmer gently and briefly.
  • Add the lime juice off heat so it keeps its sharp, fresh quality instead of cooking into something musky.
  • Taste constantly because every stock, chili, and lime is different, and you're the one who knows what your palate needs.
03 -
  • Make a double batch of the aromatic infusion and freeze it in ice cube trays so you can skip the first step on busy nights.
  • If your broth tastes flat at the end, it's usually because it needs more fish sauce or lime—start with a tiny splash of each and taste before adding more.
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