Tom Yam Soup - Chicken Recipe

Prepare aromatics

Peel and lightly smash the galangal slices. Trim the lemongrass stalks, remove tough outer layers, then bruise stalks with the back of a knife and slice each stalk into 2–3 pieces. Peel the shallot and slice in half. Lightly crush the garlic cloves. If using fresh bird's eye chilies, slit them lengthwise to release heat.

In a medium-large pot, bring 6 cups of chicken stock to a gentle boil over medium-high heat.

Add the bruised lemongrass, smashed galangal, kaffir lime leaves (tear them once to release oils), halved shallot, crushed garlic and chilies to the stock. Reduce heat to medium-low and simmer gently, uncovered, for 10–12 minutes to infuse the broth with aromatics.

While the broth is infusing, slice the chicken breast thinly across the grain into 1/8–1/4-inch slices for tender pieces. If you prefer bite-size strips, cut accordingly.

Clean and halve (or quarter if large) the straw mushrooms. If using whole button mushrooms substitute and slice them thinly. Roughly chop the tomato into 6–8 wedges.

After the broth has simmered 10–12 minutes, push the aromatics to the side or strain them out if you prefer a clear soup. Bring the broth back to a gentle simmer and add the sliced mushrooms and tomato wedges. Simmer 2–3 minutes until mushrooms begin to soften.

Add the thinly sliced chicken into the simmering broth and cook 3–4 minutes, stirring gently, until the chicken is opaque and cooked through. Avoid boiling vigorously to keep the chicken tender.

Taste the broth for balance of salt and heat before finishing. Remove and discard large pieces of lemongrass and galangal if you left them whole.

Lower the heat to off or very low. Stir in 2 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon nam prik pao (or roasted chili paste) and 1 teaspoon white pepper. If you want more heat, add up to 1 teaspoon extra Thai chili paste or additional chopped chilies. Stir to dissolve and incorporate.

Add 3 tablespoons fresh lime juice in two stages: add half, taste, then add more until you reach a bright hot-and-sour balance. Adjust fish sauce (saltiness) or sugar (balance) as needed—Tom Yum should be tangy, savory and slightly spicy.

Add chopped green onions and roughly chopped cilantro leaves; stir once to distribute. Remove pot from heat to preserve fresh herb aromas.

Ladle the soup into warmed bowls, ensuring each bowl gets chicken, mushrooms and tomato pieces. Garnish with extra cilantro, sliced fresh red chili if desired and serve lime wedges on the side.

Serve immediately while hot. Provide steamed jasmine rice or plain rice on the side if desired.