Go Back
–+ servings
Chicken Tom Yum Soup Recipe

Heartwarming Chicken Tom Yum Soup Recipe—Quick & Easy Comfort

This Chicken Tom Yum Soup Recipe combines spicy and sour flavors in under 30 minutes, creating a heartwarming gluten-free dish that's easy to customize.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Broth Use homemade for a richer flavor.
  • 2 stalks Fresh Lemongrass Slice stalks and smash lightly for maximum flavor release.
  • 4 slices Fresh Galangal Slice into discs without peeling.
  • 4 leaves Kaffir Lime Leaves Tear into large pieces for better release during cooking.
  • 3 pieces Fresh Thai Chilies Adjust quantity based on your preferred spice level.
For the Soup
  • 1 medium White Onion Slice thinly for quicker cooking.
  • 1 cup Mushrooms Use your favorite variety, thinly sliced for even cooking.
  • 2 medium Tomatoes Cut into wedges for balance in flavors.
  • 1 lb Chicken Thighs/Breasts Thinly sliced for quick cooking.
For Seasoning
  • 1 tablespoon Thai Roasted Chili Paste Optional for added depth.
  • 1 tablespoon Tamarind Paste Adjust to taste for perfect balance.
  • 2 tablespoons Lime Juice Freshly squeezed to enhance brightness and tang.
  • 2 tablespoons Fish Sauce Provides umami and saltiness.
  • 1 teaspoon Brown Sugar Balances flavors with a touch of sweetness.
For Garnish
  • 1/4 cup Fresh Cilantro Adds a burst of freshness.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Begin by prepping your ingredients: slice lemongrass and gently smash it, slice galangal, tear kaffir lime leaves, smash fresh chilies, thinly slice the onion and mushrooms, and cut tomatoes into wedges.
  2. In a large pot, combine chicken broth, smashed lemongrass, galangal slices, torn kaffir lime leaves, and smashed chilies. Bring to a boil, then reduce to a simmer for about 15 minutes.
  3. Add thinly sliced chicken, onions, and mushrooms to the pot. Simmer for another 15 minutes until chicken is cooked and vegetables are tender.
  4. Stir in tomato wedges and remove from heat. Let it sit for a few minutes to meld flavors.
  5. Mix in Thai roasted chili paste, tamarind paste, lime juice, fish sauce, and brown sugar to season. Adjust to taste.
  6. Ladle the soup into bowls and garnish with fresh cilantro. Serve with jasmine rice or enjoy on its own.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Fresh herbs enhance the flavor; always taste before serving to adjust seasoning. Consider making this soup in advance for richer flavors.

Tried this recipe?

Let us know how it was!