Save to Pinterest The steam rising from my first bowl of Tom Yum Gai in Bangkok still clears my sinuses just thinking about it. I was sitting on a plastic stool at a street stall, sweating through my shirt while rain pattered on the tin roof above. The vendor laughed when I asked for it mild and proceeded to give me the authentic version anyway. That moment taught me that Thai comfort food isn't about comfort—it's about waking up every sense you have.
Last winter, when my whole family came down with the flu, this soup became our medicine. My usually picky nephew asked for thirds, and I knew the chiles had done their job. Something about that fragrant broth just makes you feel alive again.
Ingredients
- 350 g boneless chicken: Thinly slice against the grain for tender bites that cook quickly in the hot broth
- 1.2 L chicken stock: Homemade stock adds depth, but a good quality store bought version works perfectly
- 2 stalks lemongrass: Smash them with the back of your knife to release those citrusy oils
- 5 kaffir lime leaves: Tear them before adding to the broth—this releases their essential oils
- 3 slices galangal: Fresh ginger makes an acceptable substitute if you cannot find galangal at your Asian market
- 2 Thai birds eye chiles: These pack serious heat, so adjust based on your spice tolerance
- 150 g mushrooms: Oyster mushrooms have the perfect texture, but button mushrooms work fine too
- 2 medium tomatoes: Cut into wedges—they add sweetness and color to the fiery broth
- 1 small onion: Thin slices release their flavor slowly into the soup
- 2 tbsp nam prik pao: This roasted chili paste is the secret ingredient that makes restaurant quality Tom Yum
- 2 tbsp fish sauce: The salty backbone of the soup—do not skip or substitute
- 1 tbsp sugar: Balances the intense sour and heat
- 1/2 tsp salt: Adjust at the end since fish sauce adds salinity
- 2 tbsp lime juice: Add it at the end to preserve that bright, fresh acidity
- 2 tbsp cilantro: Fresh garnish that adds color and herbaceous brightness
Instructions
- Build the aromatic broth:
- Bring your chicken stock to a gentle boil and add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Let it simmer for 5 minutes while your kitchen fills with incredible fragrance.
- Cook the chicken:
- Add the sliced chicken and simmer for 3 to 4 minutes until just cooked through, skimming off any foam that rises to the top.
- Add the vegetables:
- Stir in mushrooms, tomatoes, and onion, simmering for another 3 to 4 minutes until tender but still holding their shape.
- Season the soup:
- Add nam prik pao, fish sauce, sugar, and salt, stirring well and simmering 2 more minutes. Taste and adjust the balance.
- Finish with lime:
- Remove from heat and stir in lime juice. Taste again—the magic happens in that final adjustment of sour and salt.
- Garnish and serve:
- Ladle into bowls and top with fresh cilantro and extra sliced chiles if you are feeling brave. Serve immediately.
Save to Pinterest This soup has become my go to when friends need cheering up. Something about that hot sour broth just resets everything.
Making It Your Own
Once you have the basic technique down, this soup adapts beautifully. I have made it with shrimp, tofu, and even a mix of seafood for a more luxurious version.
The Secret to Perfect Balance
Thai cooking is all about the interplay of flavors. Keep tasting as you go—that final squeeze of lime might be exactly what it needs.
Serving Suggestions
A steaming bowl of Tom Yum Gai deserves the perfect accompaniment. Serve it with jasmine rice to soak up that incredible broth.
- Offer extra fish sauce and chiles on the side so guests can customize their bowls
- A cold Thai beer or iced tea helps tame the heat
- Keep lime wedges handy for that final bright hit
Save to Pinterest There is something profoundly satisfying about a soup that clears your head and warms your soul simultaneously. This Tom Yum Gai does exactly that.
Common Recipe Questions
- → How spicy is Tom Yum Gai?
The heat level depends on the number of Thai birds eye chiles used. Two smashed chiles provide moderate spiciness. Reduce to one for milder flavor or increase to three for extra heat. The nam prik pao also adds depth and warmth.
- → Can I make this soup vegetarian?
Substitute vegetable stock for chicken stock and use tofu or extra vegetables instead of chicken. Replace fish sauce with soy sauce or a vegetarian fish sauce alternative to maintain the umami flavor.
- → What is nam prik pao?
Nam prik pao is Thai roasted chili paste, also called chili jam. It adds depth, sweetness, and complex flavor to the broth. Find it in Asian grocery stores or substitute with extra fresh chiles and a pinch of sugar.
- → Can I use dried herbs instead of fresh?
Fresh lemongrass, galangal, and kaffir lime leaves provide the best authentic flavor. If using dried, rehydrate them in hot water before adding to the broth. Increase quantities slightly as dried herbs are less potent.
- → How long does Tom Yum Gai keep?
Store in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop over time. Reheat gently on the stove, adding fresh lime juice before serving to brighten the taste.
- → What can I serve with Tom Yum Gai?
Serve as a starter or light main course with jasmine rice for a complete meal. It pairs well with other Thai dishes like pad Thai or green curry. Add extra lime wedges and Thai chiles on the side for garnishing.