Tom Yum is the soul of Thai comfort food—bright, bold, citrusy, and spicy with that unmistakable lemongrass zing. This zesty Thai Tom Yum Soup with Mushrooms and Chicken takes all the iconic flavors of Thailand’s most beloved broth and gives them a heartier twist by adding tender chicken and meaty mushrooms. It’s the kind of bowl that clears your sinuses, warms your belly, and satisfies your craving for something savory and tangy all in one slurp. Perfect for cozy nights, this dish combines the magic of traditional thai soup recipes with easy weeknight cooking.
While Tom Yum is often compared to other Thai classics like tom kha gai soup or Thai coconut curry chicken soup, it stands out for its sharp, sour edge balanced with chili heat. You’ll find yourself hooked on the aromatic blend of galangal, kaffir lime leaves, lemongrass, and fish sauce—all playing beautifully against the umami depth of mushrooms and the juicy tenderness of chicken.
Zesty Thai Tom Yum Soup with Mushrooms and Chicken
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course
Cuisine South Asian, Thai
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).
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
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.
Optional: Serve with steamed jasmine rice on the side or spoon the soup over rice noodles for a quick take on tom yum noodle soup—a comforting hybrid of ramen noodle recipes and Thai broth traditions.
Pairings
Tom Yum is intensely flavorful, so it pairs best with neutral sides or mild dishes. Here are some favorites:
- Steamed Jasmine Rice: A classic companion that balances the heat and acidity of the soup.
- Thai Spring Rolls: Light and crispy, they offer a nice textural contrast.
- Grilled Thai Chicken Skewers: For a more complete meal, this adds protein and a smoky element.
- Thai Iced Tea: The sweet, creamy drink provides welcome relief to the spicy soup.
- Noodle Add-Ins: Turn this soup into a more filling Thai curry noodle soup or tomyum noodle soup by serving it with rice noodles or even ramen.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can. However, chicken thighs offer more flavor and stay tender longer during simmering. Chicken breast works too but be careful not to overcook it, as it can turn dry and chewy.
2. What mushrooms are best for Tom Yum?
Oyster mushrooms are traditional, but you can use button, shiitake, or even enoki. Mixing different types gives the soup more texture and depth. This version leans on a combination of oyster and button mushrooms.
3. Is Tom Yum the same as Tom Kha?
No, though they’re similar. tom yum is known for its clear, spicy, and sour broth, while tom kha gai (or tom ka gai soup) includes coconut milk, giving it a creamy texture and milder flavor. If you love Tom Yum but want something richer, give tom kha soup shrimp a try next.
4. Can I make this soup vegetarian?
Absolutely. Swap the chicken for tofu and use vegetable broth instead of chicken stock. Stick with mushrooms and perhaps add bok choy or carrots for a vegetable soup twist. You’ll still get all the bold, citrusy flavors.
5. Is Tom Yum always spicy?
Typically, yes. But you control the heat! Adjust the number of Thai chilies to suit your taste. Want a fiery spicy Thai-style soup? Go all in. Prefer something milder? Cut back on the chilies and omit the chili paste.
