Authentic Thai Tom Yum Soup with Chicken

Method8 steps · about 40 min

1. 1

   Step 1: Bring the stock to a simmer in a medium pot. Then add the chicken (350 g), 2 Tbsp fish sauce, and simmer for 15 minutes until the chicken is fork tender.

   Simmer chicken · 15 minUses 4 cups (960 ml) unsalted chicken stock · 350 g boneless skinless chicken thigh · 2 tbsp fish sauce

2. 2

   Step 2: Meanwhile, place the dried chilies (3–4) on a sheet pan and, without preheating, broil them on LOW in the oven on the top rack. Keep a close eye on the chilies, this should take just a minute or so once the elements are heated. When the chilies puff up and start to char in a few spots, remove from heat and add them directly to the stock pot. If you want a spicier soup, break the chilies in half before adding. If using fresh chilies, simply finely chop and add to the soup now. (See note)

   Uses 3–4 dried chilies · chicken simmering in unsalted stock and two tablespoons fish sauce

3. 3

   Step 3: Turn the broiler up to HIGH and broil the shallots (2), cut side up, until the edges are charred, about 3-5 minutes. Add them to the stock pot.

   Broil shallots · 5 minUses 2 shallots · chicken broth with toasted dried chilli or fresh chilli

4. 4

   Step 4: Prep the lemongrass (2 stalk) by smashing the bottom half of the stalk with the back of your knife until the stalk breaks. Then cut off the top half and discard or save it for stock. Cut the bottom half into 2-3 inch pieces.

   Uses 2 stalk lemongrass

5. 5

   Step 5: Once chicken is tender, add the lemongrass and galangal (5–6 slice) slices. Then use your hands to grab and twist the makrut lime leaves (5–6) to bruise them, and add them to the pot. Simmer for 5 minutes to infuse.

   Infuse aromatics · 5 minUses 5–6 slice galangal · 5–6 makrut lime leaves · tender chicken in broth with chilli and charred shallots · bottom halves of two lemongrass stalks cut into pieces

6. 6

   Step 6: Add 2 Tbsp of the tamarind paste, mushrooms and tomatoes; bring the soup back to a boil.

   Uses 2 Tbsp tamarind paste, store bought or homemade · 7 oz (200 g) oyster mushrooms, straw mushrooms or beech mushrooms · 1 cup (130 g) halved cherry tomatoes, or regular tomatoes cut into wedges · chicken broth infused with lemongrass, galangal and bruised makrut leaves

7. 7

   Step 7: Once the soup returns to a boil, turn off the heat and stir in 2 tbsp lime juice. Taste and add the remaining fish sauce and lime juice as needed, with extra tamarind paste (to taste) if desired. If too tart, add ½–1 tsp optional sugar to balance it.

   Uses remaining 1 tbsp fish sauce as needed · 2 tbsp lime juice, then up to 1 tbsp more to taste · ½–1 tsp sugar · extra tamarind paste to taste · chicken soup with tamarind, mushrooms and tomatoes returned to boil

8. 8

   Step 8: Stir in cilantro and sawtooth coriander just before serving. Serve with jasmine rice.

   Uses optional ¼ cup cilantro and/or 3–4 sawtooth coriander leaves · cooked jasmine rice for optional serving · hot chicken soup seasoned off heat with lime and fish sauce to taste