Tom Yum Soup is a popular Thai sour and spicy soup with bold flavors from chicken broth, tom yum soup paste, lemongrass, galangal, kaffir lime leaves, fish sauce and fresh lime juice. Not only is this delicious Tom Yum soup recipe with chicken healthy, it is full of flavors that will keep you wanting more all winter long.
5 cups chicken stock
1/3 cup cilantro stems, sliced 3 inches long. See note in the recipe card.*
5 kaffir lime leaves roughly torn See note in the recipe card.*
3 stalk lemongrass, cut 3-4 inches long. See note in the recipe card*
4 thin slices of galangal, golf ball sized in diameter, bruise lightly before using.
2 Tbsp Tom Yum paste. See note in the recipe card.*
1 lb chicken cut into bite-sized pieces
¾ cup shallot, sliced long and thin
1 cup mushrooms, thinly sliced
1 cup chopped tomato, bite-sized pieces
3 Tbsp fish sauce
3 Tbsp fresh lime juice See note in the recipe card.*
- 3-4 stalks of cilantro
- 3 whole chili peppers (optional)
- Add the stock to a soup pot and bring to a boil on medium high heat.
- Add Tom Yum paste and stir well until the paste dissolves.
- Add all the herbs (kaffir lime leaves, lemon grass, galangal, cilantro stems) and stir. The chilis are optional if you want more heat. Turn the heat to medium and let simmer for 4-5 minutes.
- Add the chicken, stir, and let cook until done (7-8 minutes).
- Add the vegetables (shallot, mushroom, tomato) and stir. Cook for 3-4 minutes more.
- Add fish sauce and lime juice, cook for 2 minutes more, turn the heat off and remove from the stove top. Taste the soup and adjust as needed. Be careful here as the soup is still very hot, so make sure you don’t burn your tongue! Adjust as needed with fish sauce and lime juice. That’s it! Serve fresh and garnish with cilantro.
* For the cilantro stems, lightly bruise the stems before using. I use the flat side of my knife and push down with the palm of my hand. This will help release the flavor of the cilantro stems. If you can find cilantro roots, use that!
*For lime juice, make sure to NOT add the lime juice too early in the soup as your soup will turn bitter if cooked too long. I typically add it last and let it cook 1-2 minute before turning the heat off. You can always add more after it’s done cooking as well to jazz up the flavor even more.
*You can eat kaffir lime leaves if you can handle the strong flavor of the leaf. Or if not, you can remove the pieces before serving the soup in a bowl.
*Lemongrass stalks: Use only the thick rounded bottom part of the lemongrass, not the leafy part. Cut into 3-4 inch-long pieces and MAKE SURE to bruise the pieces before using to release the flavor. Remove the pieces before serving the soup in a bowl.
*Tom Yum paste: You can add more tom yum paste if desired for extra bold and spicy flavor, but be sure to adjust the salt and lime content as needed. (less salt, more lime juice if adding extra paste).
- Category: Easy Thai Recipes
- Method: Boiling
- Cuisine: Thai
Keywords: Tom Yum Soup, Tom Yum Gai, Tom Yum Soup Paste Recipe, Clear Thai Chicken Soup, Tom Yum Recipe