Save to Pinterest My tiny kitchen filled with the most incredible fragrance when I first attempted Tom Yum after returning from a trip to Bangkok. The lemongrass and lime leaves perfumed the entire apartment, transporting me back to those bustling night markets where every vendor claimed to have the best version. I've been refining this recipe ever since, learning that balance is everything—the sour should sing, the heat should whisper rather than shout, and the broth should taste like it's been simmering for hours even though it comes together in minutes.
Last winter, my friend Sarah came over feeling under the weather, and I made a giant pot of this soup. She sat at my counter watching me adjust the seasoning, adding lime juice a teaspoon at a time until the broth made my cheeks pucker just right. We ended up eating bowl after bowl while the rain drummed against the windows, and she swore the clear broth was magic. Now she requests it every time she visits, claiming no other soup has ever made her feel so comforted and alive simultaneously.
Ingredients
- 400 g boneless skinless chicken thighs or breasts: Thighs stay juicier in the hot broth but breasts work perfectly too, just slice them thinly against the grain
- 1.2 liters chicken stock: Homemade stock creates incredible depth but a quality store-bought version absolutely works
- 2 stalks lemongrass: Smash them with the back of your knife to release those citrusy oils that make this soup sing
- 4 slices fresh galangal: Dried galangal works in a pinch but fresh adds this piney peppery brightness you cant replicate
- 5 makrut lime leaves: Tear them before adding to the broth to help release their essential oils
- 4 birds eye chilies: Lightly crushing them releases heat without making the broth overwhelmingly spicy
- 150 g mushrooms: Oyster mushrooms are traditional but button mushrooms absorb the broth beautifully
- 2 medium tomatoes: They add sweetness and a lovely acidity that balances the sharp lime juice
- 1 small onion: Thinly sliced so they soften quickly in the broth
- 3 cloves garlic: Smashed so they infuse the broth without burning or becoming bitter
- 3 tbsp fish sauce: This is the salty backbone of the soup, dont be tempted to reduce it
- 2 tbsp freshly squeezed lime juice: Add gradually and taste because different limes vary in acidity
- 1 tsp sugar: Just enough to round out the sharp edges and bring everything together
- 2 tbsp fresh cilantro: The finishing touch that adds freshness and color
- 1-2 spring onions: Thinly sliced for that mild onion punch right before serving
Instructions
- Wake up the aromatics:
- Bruise the lemongrass stalks with the back of your knife until they split slightly, lightly crush the galangal slices, and tear the makrut lime leaves into pieces
- Build the broth base:
- Bring your chicken stock to a rolling boil in a large pot, then add the prepared lemongrass, galangal, torn lime leaves, crushed chilies, and smashed garlic
- Infuse the broth:
- Let everything simmer uncovered for about 5 minutes until your kitchen smells incredible and the stock has taken on all those fragrant flavors
- Cook the chicken:
- Add the sliced chicken and onion to the pot, simmering for 8 to 10 minutes while skimming off any foam that rises to the surface
- Add the vegetables:
- Toss in the mushrooms and tomato wedges, cooking for another 5 to 7 minutes until the tomatoes soften and the mushrooms are tender
- Season the soup:
- Stir in the fish sauce, lime juice, sugar, and salt, then taste and adjust until you hit that perfect balance of sour, salty, and slightly sweet
- Finish and serve:
- Ladle the hot soup into bowls and top generously with fresh cilantro, sliced spring onions, and extra lime wedges for squeezing at the table
Save to Pinterest This soup has become my go-to when friends need comfort or when I'm craving something that wakes up my palate without being heavy. There's something almost meditative about tasting and adjusting the seasoning, watching the broth transform from simple stock into something that tastes complex and layered and absolutely perfect.
Making It Your Own
The beauty of Tom Yum lies in its adaptability while staying true to its core flavors. Sometimes I add a splash of coconut milk right at the end for Tom Yum Nam Khon, the creamy version that mellows the heat and adds richness. On rainy days, I've been known to double the chilies and serve it with an extra bowl of rice on the side, letting each person control their own heat level with more lime wedges and fish sauce at the table.
Perfect Pairings
While this soup is substantial enough to stand alone, I love serving it with fluffy jasmine rice that soaks up every drop of the aromatic broth. A simple Thai-style omelet with cilantro makes a lovely addition, or you could keep things light with a crisp cucumber salad dressed in rice vinegar. The key is keeping other dishes simple so the soup remains the star of the table.
Soup Making Wisdom
After making this soup dozens of times, I've learned that prep work is everything because the actual cooking moves quickly once you start. Have all your aromatics smashed and ready, your vegetables sliced, and your lime juice squeezed before you turn on the stove. I also keep a small bowl of extra fish sauce and lime wedges nearby so I can adjust seasoning at the very end, because sometimes the broth needs one final hit of acid or salt to reach perfection.
- Taste your broth multiple times during the final seasoning step
- Let the soup rest for 5 minutes off the heat before serving to allow flavors to meld
- Never skip the garnishes because they add essential freshness and aroma
Save to Pinterest I hope this recipe brings as much warmth and joy to your kitchen as it has to mine over the years. There's something deeply satisfying about a soup that nourishes both body and spirit in equal measure.
Common Recipe Questions
- → What makes Tom Yum taste authentic?
The authentic taste comes from the holy trinity of Thai aromatics: lemongrass, galangal, and makrut lime leaves. These ingredients are bruised and simmered to release their essential oils into the broth. Fresh lime juice and fish sauce provide the signature sour and salty balance, while bird's eye chilies deliver the characteristic heat.
- → Can I make Tom Yum less spicy?
Absolutely. Reduce the number of bird's eye chilies or remove them entirely after simmering the broth. You can also deseed the chilies before adding them, as much of the heat resides in the seeds. Serve with fresh chilies on the side so diners can adjust their own spice level.
- → What's the difference between clear and creamy Tom Yum?
Clear Tom Yum is the traditional version, while creamy Tom Yum includes evaporated milk or coconut milk added near the end of cooking. The creamy version mellows the heat slightly and adds richness. Both versions use the same aromatic base, so the choice depends on personal preference for texture and richness.
- → Can I substitute galangal with ginger?
While fresh ginger can work in a pinch, galangal has a distinct piney, citrusy flavor that's essential to authentic Tom Yum. If substituting, use about half the amount of ginger as galangal would be too overpowering. Dried galangal soaked before use is a better alternative than ginger.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight. Reheat gently over medium-low heat, adding a splash of water or stock if the broth has reduced. Avoid boiling, as this can toughen the chicken. Freezing is possible for up to 2 months, though the vegetables may soften slightly upon thawing.
- → What proteins work well in Tom Yum?
While chicken thighs or breasts are traditional, shrimp transforms this into Tom Yum Goong, another beloved variation. Firm fish fillets, tofu, or even mixed seafood work beautifully. For vegetarian versions, use vegetable stock and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative.