Tom Yum Gai Thai Soup (Print Version)

Aromatic Thai-style soup with tender chicken, mushrooms, and bold spicy-sour broth featuring fresh herbs and citrus

# Ingredient List:

→ 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 as substitute
06 - 2 Thai birds 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 - ½ teaspoon salt or to taste
14 - 2 tablespoons freshly squeezed lime juice plus extra for serving

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 extra Thai chiles, sliced optional

# How-To Steps:

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 extract and develop aromatic flavors.
02 - Add sliced chicken to the infused broth and simmer for 3 to 4 minutes until just cooked through. Skim off any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Continue simmering for 3 to 4 minutes until vegetables are tender but retain their texture.
04 - Add nam prik pao, fish sauce, sugar, and salt to the soup. Stir thoroughly to combine and simmer for 2 additional minutes. Taste and adjust seasoning as needed.
05 - Remove from heat and stir in freshly squeezed lime juice. Taste and adjust sourness or salt to your preference.
06 - Ladle soup into bowls and garnish with fresh cilantro and sliced Thai chiles if desired. Serve immediately with lime wedges on the side.

# Helpful Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering it for hours.
  • The balance of spicy, sour, and savory hits that craving nothing else quite satisfies.
  • You'll finally understand why nam prik pao is the secret ingredient that changes everything.
02 -
  • Don't skip the 5-minute infusion step at the beginning; rushing past it means losing the aromatic depth that makes Tom Yum Gai special, not just hot.
  • The moment you add the lime juice, remove the pan from heat, because simmering it afterward flattens the bright, fresh quality you worked for.
  • Nam prik pao is your secret weapon and tastes nothing like regular chili sauce; once you keep a jar in your pantry, you'll use it for everything.
03 -
  • Slice your chicken almost paper-thin so it cooks in seconds and stays impossibly tender instead of turning tough.
  • Keep your lime fresh and squeeze it just before adding to the pot so you capture maximum brightness and acidity.
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