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Chicken Tom Yum Recipe

Name: Red Lantern Asian Fusion Olympias Chicken Tom Yum Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups chicken stock; 1 cups water; 3 slices galangal (sliced, or fresh ginger if unavailable); 2 stalks lemongrass stalks (white part only, smashed and cut into 2-inch pieces); 6 leaves kaffir lime leaves (torn); 2 units shallots (peeled and halved); 3 units Thai bird’s eye chilies (whole, bruised); 3 tbs fish sauce; 3 tbs lime juice (fresh); 1 tsp sugar (preferably palm or brown, or granulated); 1 lb boneless skinless chicken thighs (sliced thin against the grain); 8 oz straw mushrooms (or button mushrooms halved); 1 cup cherry tomatoes (halved) or 1 medium tomato (wedged); 0.5 cup white onion (thinly sliced); 0.5 cup cilantro leaves (roughly chopped); 2 units green onions (thinly sliced, white and green separated); 1 tsp optional: Thai chili paste (nam prik pao) or red curry paste

Inspired by Red Lantern Asian Fusion Olympia

Time35m

Serves4

Make Chicken Tom Yum Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth Base

6 cups chicken stock

1 cups water

3 slices galangal (sliced, or fresh ginger if unavailable)

2 stalks lemongrass stalks (white part only, smashed and cut into 2-inch pieces)

6 leaves kaffir lime leaves (torn)

2 units shallots (peeled and halved)

3 units Thai bird’s eye chilies (whole, bruised)

3 tbs Fish sauce

3 tbs lime juice (fresh)

1 tsp sugar (preferably palm or brown, or granulated)

Proteins & Vegetables

1 lb boneless skinless chicken thighs (sliced thin against the grain)

8 oz straw mushrooms (or button mushrooms halved)

1 cup cherry tomatoes (halved) or 1 medium tomato (wedged)

1/2 cup white onion (thinly sliced)

Aromatics & Garnish

1/2 cup cilantro leaves (roughly chopped)

2 units green onions (thinly sliced, white and green separated)

1 tsp optional: Thai chili paste (nam prik pao) or red curry paste

Method

Broth Base

Prepare aromatics

Lightly smash lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice galangal into 3–4 slices. Tear kaffir lime leaves to release oils. Peel and halve shallots. Bruise Thai chilies by pressing once with the flat of a knife.

Simmer stock

In a medium to large pot, combine 6 cups chicken stock and 1 cup water. Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, halved shallots, and bruised chilies. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer uncovered for 10–12 minutes to infuse flavors.

Season broth

After simmering, taste the broth and add 3 tablespoons fish sauce and 1 teaspoon sugar. Stir to dissolve sugar. Keep the broth at a gentle simmer while you prepare the rest of the ingredients.

Proteins & Vegetables

Prepare chicken and vegetables

While the broth is simmering, thinly slice 1 lb boneless chicken thighs against the grain, halve straw mushrooms (or wash and halve button mushrooms), half the white onion thinly, and halve the cherry tomatoes (or wedge a medium tomato).

Cook chicken

Raise the broth to a gentle simmer. Add the sliced chicken to the pot in a single layer if possible. Cook for 3–5 minutes, stirring gently, until the chicken is cooked through and opaque (internal temperature ~165°F / 74°C).

Add vegetables

Add mushrooms, sliced onion, and cherry tomatoes to the simmering broth with the cooked chicken. Simmer together for 2–3 minutes more until mushrooms are tender and tomatoes are warmed but not falling apart.

Finish & Garnish

Adjust seasoning

Remove the pot from heat. Add 3 tablespoons fresh lime juice (start with 2 and add the third to taste). If using, stir in 1 teaspoon Thai chili paste or red curry paste for extra depth and color. Taste and adjust: add more fish sauce for saltiness, more lime for acidity, or a pinch more sugar to balance.

Serve

Ladle the hot soup into bowls, making sure each bowl gets a mix of chicken, mushrooms, and tomatoes. Garnish with roughly chopped cilantro and sliced green onions (both white and green parts). If desired, serve extra lime wedges and sliced fresh chilies on the side.

Optional

For a creamier tom yum (tom yum nam khon), you can stir in 1/2 cup coconut milk or evaporated milk at the end and warm gently (do not boil) for 1–2 minutes before serving.