Tom Yum Chicken

Tom Yum Chicken, or Tom Yum Gai, is a vibrant Thai classic that offers an incredible explosion of flavors. This soup is celebrated for its bold spicy, sour, and citrusy profile, achieved through a fragrant blend of aromatic herbs like lemongrass, galangal, and makrut lime leaves. It is the perfect restorative dish for anyone seeking a warming and aromatic meal.

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This soup is a masterclass in balance. The tender chicken thighs and fresh mushrooms absorb the complex flavors of the broth, while the heat from the birds eye chilies is perfectly countered by the acidity of fresh lime juice. Every spoonful is a journey through the heart of Thai cuisine.

Ingredients

• Chicken: 400 g boneless, skinless chicken thighs or breasts, thinly sliced
• Broth: 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 (crushed)
• Vegetables & Aromatics: 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, 1–2 spring onions (sliced), extra lime wedges

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Instructions

Step 1

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

Step 2

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

Step 3

Add the sliced chicken and onion. Simmer for 8–10 minutes, skimming off any foam that rises to the surface for a clear broth.

Step 4

Add the sliced mushrooms and tomato wedges. Cook for another 5–7 minutes until the vegetables are tender and the chicken is cooked through.

Step 5

Stir in the fish sauce, lime juice, sugar, and salt. Taste and adjust the lime, salt, or fish sauce to reach a perfect balance of sour, salty, and spicy.

Step 6

Remove from heat. If preferred, you may discard the lemongrass, galangal, and lime leaves before serving.

Step 7

Ladle the soup into bowls. Garnish with fresh cilantro, spring onions, and extra lime wedges.

Zusatztipps für die Zubereitung

To ensure the most fragrant broth, do not skip bruising the lemongrass and galangal. If you prefer a clearer soup, consistently skim off the foam while the chicken is simmering. For the best flavor, always use fresh lime juice rather than bottled concentrates.

Varianten und Anpassungen

You can easily adapt this recipe to suit your preferences. For extra heat, add more chilies or serve with a side of chili oil. If you prefer seafood, substitute the chicken with shrimp to make Tom Yum Goong. For a creamy version, stir in 60 ml of evaporated milk or coconut milk just before removing the pot from the heat.

Serviervorschläge

Tom Yum Chicken is best enjoyed piping hot. For a traditional Thai meal, serve the soup alongside a bowl of steamed jasmine rice, which helps to mellow the spicy and sour notes of the broth. Garnish generously with cilantro for added freshness.

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This Tom Yum Chicken recipe brings the authentic and vibrant tastes of Thailand directly into your kitchen. With its complex layers of flavor and nourishing ingredients, it’s a dish that is sure to become a staple in your recipe collection.

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Recipe FAQs

→ What makes tom yum authentic?

Authentic tom yum requires fresh lemongrass, galangal, and makrut lime leaves. These three aromatics form the foundation of the soup's distinctive citrusy, piney flavor profile. Using dried substitutes works in a pinch, but fresh ingredients deliver the vibrant taste that makes this Thai classic so memorable.

→ How spicy is this soup?

The spice level depends on the birds eye chilies. Four lightly crushed chilies provide moderate heat that builds gradually. For milder flavor, reduce to two chilies or remove the seeds. For those who love intense heat, add extra chilies or serve with chili oil on the side.

→ Can I make this ahead of time?

The broth base can be prepared 1-2 days in advance and stored in the refrigerator. However, add the vegetables and fresh garnishes just before serving to maintain their texture. The flavors actually develop and deepen overnight, making it an excellent make-ahead option for busy days.

→ What's the difference between clear and creamy tom yum?

Clear tom yum features a light, brothy consistency that highlights the sharp citrus and chili notes. The creamy version, known as tom yum nam khon, incorporates evaporated milk or coconut milk, which tempers the heat and adds richness. Both versions use the same aromatic base.

→ Can I use other proteins?

While chicken thighs offer the best texture and flavor, shrimp works beautifully and creates tom yum goong, Thailand's most famous variation. Firm white fish, tofu, or a combination of seafood also work well. Adjust cooking time accordingly—shrimp and fish cook faster than chicken.

→ What should I serve with tom yum?

Steamed jasmine rice is the traditional accompaniment, helping to balance the intense flavors. The soup also pairs well with crispy fried noodles as a side. For a complete meal, serve alongside a mild stir-fried vegetable dish or Thai omelet to provide contrast.