Zesty Thai Tom Yum Soup with Mushrooms and Chicken
Equipment
- Large soup pot or Dutch oven Ideal for layering flavors and simmering the broth evenly.
- Fine mesh strainer or slotted spoon For removing lemongrass, galangal, and lime leaves before serving.
- Ladle Essential for portioning the soup.
- Sharp knife & cutting board For prepping the herbs and protein.
- Optional: Mortar and pestle to bruise the chilies and lemongrass (or the back of a knife works too).
Ingredients
For the Soup Base
- 4 cups chicken stock low sodium
- 2 cups water
- 1 stalk lemongrass trimmed and smashed
- 5 slices fresh galangal or substitute with 1 tbsp ginger if unavailable
- 5 kaffir lime leaves torn into pieces
- 3 Thai bird’s eye chilies or to taste, bruised
- 3 tablespoons fish sauce
- 1 tablespoon Thai chili paste nam prik pao
- Juice of 2 limes
- 1 tablespoon sugar palm sugar preferred
- 2 teaspoons tamarind paste optional but adds lovely depth
For the Protein and Veg
- 2 chicken thighs boneless and skinless, thinly sliced
- 1 cup oyster mushrooms torn into pieces
- 1 cup button or shiitake mushrooms sliced
- 1 small white onion thinly sliced
- 1 small tomato cut into wedges
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
Instructions
Build the Broth Base
- In your large pot, combine the chicken stock and water. Add lemongrass, galangal, kaffir lime leaves, and bruised chilies. Bring to a gentle boil, then lower to a simmer for about 10 minutes. This is where the soup starts to develop its classic thai soup flavor—aromatic, citrusy, and warming.
Flavor the Broth
- Stir in the fish sauce, chili paste, tamarind paste (if using), and sugar. Let everything simmer together another 5 minutes so the broth becomes infused with deep, complex flavors.
Add Chicken and Mushrooms
- Drop in the thinly sliced chicken thighs and let cook for 5–7 minutes, or until the meat turns opaque and tender. Then, add your mushrooms and tomatoes, simmering for another 5 minutes. The mushrooms soak up all the goodness of the broth, adding that meaty texture typical of asian soup recipes.
Finish the Soup
- Turn off the heat and immediately stir in the lime juice. Taste and adjust with extra lime, chili, or fish sauce if needed—Tom Yum should hit all the high notes: sour, salty, spicy, and just a touch sweet.
Garnish and Serve
- Remove lemongrass, galangal, and lime leaves using a slotted spoon. Ladle into bowls and top with sliced green onions and chopped cilantro.