Tom Yum Gai Recipe

Prepare aromatics

Smash the lemongrass with the back of a knife and trim to 4–5 cm pieces; peel and halve shallots; slice galangal into 3–4 mm rounds; lightly tear kaffir lime leaves to release oils.

In a medium-large pot, combine chicken stock and water and bring to a gentle boil over medium-high heat.

Add sliced galangal, smashed lemongrass, kaffir lime leaves, whole or smashed bird's eye chilies, and halved shallots to the pot. Reduce heat to medium-low and simmer, uncovered, for 8–10 minutes to infuse flavors. Keep the broth at a gentle simmer; do not boil vigorously to preserve aromatics.

After 8–10 minutes of simmering the aromatics, add the sliced chicken thighs to the broth in a single layer. Stir gently once to separate the slices. Maintain a gentle simmer.

Simmer the chicken for 4–6 minutes or until just cooked through (internal temperature about 74°C / 165°F) and no longer pink. Skim any foam that rises to the surface.

Add the halved mushrooms and cherry tomatoes to the pot during the last 2–3 minutes of cooking so they remain tender but not overcooked.

Turn the heat to low. Remove and discard the larger pieces of galangal and lemongrass (and stems of kaffir lime leaves if present) to make sipping comfortable, leaving smaller torn leaf pieces if desired for aroma.

Stir in fish sauce, sugar, and optional roasted chili paste. Taste the broth and adjust balance: add more fish sauce for saltiness/umami, more lime juice for sour, or a pinch more sugar for balance.

Remove the pot from the heat and stir in the fresh lime juice. If using coconut or evaporated milk for a creamier Tom Yum, stir it in now and gently warm for 30–60 seconds—do not boil after adding milk.

Add chopped cilantro (reserve some leaves for garnish) and sliced green onions to the soup. Give a final gentle stir.

Ladle the Tom Yum Gai into bowls and garnish with remaining cilantro leaves and additional sliced chilies if you like it spicier. Serve immediately with steamed jasmine rice on the side if desired.