Tom Yum (chicken Or Prawns) Recipe
Mushroom, galangal, lemongrass, kaffir in spicy lime broth
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Ingredients
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Broth & Aromatics
Main proteins & Vegetables
Seasoning & Finish
Method
Broth & Aromatics
Prepare aromatics
Peel and thinly slice galangal; trim lemongrass to remove tough outer stalks, smash with the side of a knife and cut into 2-inch pieces; tear kaffir lime leaves into large pieces; thinly slice shallots; if using fresh chilies, lightly bruise them.
In a medium pot, bring 4 cups of chicken stock (or water) to a gentle boil over medium-high heat.
Add the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, sliced shallots, and bruised chilies (or a small spoon of chili paste) to the pot. Lower heat to maintain a simmer and gently simmer for 8–10 minutes to infuse the broth with aromatics.
Main proteins & Vegetables
Prepare proteins and vegetables while the broth simmers: thinly slice the chicken breast across the grain (about 1/8–1/4 inch) or if using prawns, peel, devein and pat dry. Tear or slice mushrooms into bite-sized pieces; quarter the tomato if using.
After the broth has simmered 8–10 minutes, remove and discard large pieces of galangal and lemongrass if desired (they are very fibrous). Keep kaffir lime leaves if you prefer bits of leaf flavor in the soup.
Raise heat to medium-high until the broth comes back to a gentle simmer. Add mushrooms and tomatoes first and simmer 2 minutes to soften.
Add the thinly sliced chicken (or prawns). Cook chicken until just opaque and cooked through, about 2–3 minutes depending on thickness; prawns will take about 1–2 minutes until pink and curled. Do not overcook — remove from heat as soon as protein is done.
Seasoning & Finish
Turn off the heat and immediately stir in the fish sauce, palm sugar, and Thai chili paste (if using). Taste the broth and adjust: add more fish sauce for saltiness, more lime juice for tang, or a pinch more sugar to balance heat and acidity.
Add fresh lime juice last — stir well and taste. Start with 3 tablespoons and increase to taste (Tom Yum should be bright, sour, and savory).
Ladle the soup into bowls, garnish with chopped cilantro and sliced green onions. Serve hot with steamed jasmine rice on the side if desired.