Chicken Wing Tom Yum Soup (Tom Yum Peek Gai)
ID: a168f1ed...
A simple, comforting, and authentic Thai hot and sour soup made with chicken wings. Using chicken wings creates a rich, gelatinous, and flavorful broth without needing pre-made chicken stock, seasoned with classic Thai aromatics like lemongrass, galangal, and makrut lime leaves.
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🍳 Cooking Flow
Simmer chicken wings, shallots, fish sauce, and sugar in water for 20 minutes. → Toast dried chilies in a dry skillet until smoky and charred. → Add lemongrass, galangal, bruised lime leaves, mushrooms, and crushed chilies to the soup; simmer for 5 minutes. → Add cherry tomatoes and simmer for 1-2 minutes, then turn off the heat. → Stir in fresh lime juice, garnish with cilantro, and serve.
Cooking Steps
Brief Cooking Order
Simmer chicken wings, shallots, fish sauce, and sugar in water for 20 minutes. → Toast dried chilies in a dry skillet until smoky and charred. → Add lemongrass, galangal, bruised lime leaves, mushrooms, and crushed chilies to the soup; simmer for 5 minutes. → Add cherry tomatoes and simmer for 1-2 minutes, then turn off the heat. → Stir in fresh lime juice, garnish with cilantro, and serve.
Introduction
A simple, comforting, and authentic Thai hot and sour soup made with chicken wings. Using chicken wings creates a rich, gelatinous, and flavorful broth without needing pre-made chicken stock, seasoned with classic Thai aromatics like lemongrass, galangal, and makrut lime leaves.
Step 1
Bring 5 cups of water to a boil in a large pot over high heat. Add the chicken drumettes, coarsely chopped shallots, fish sauce, and sugar.
Step 2
Lower the heat to a simmer and let it cook gently for about 20 minutes. This allows the chicken wings to release their natural gelatin and flavor, turning the water into a rich stock.
Step 3
While the chicken simmers, prepare the fresh herbs. Smash the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Thinly slice the galangal.
Step 4
Toast the dried chilies in a dry skillet over medium-high heat for a few minutes, stirring constantly, until charred and smoky spots form.
Step 5
Add the prepared lemongrass and galangal to the simmering soup. Grab the makrut lime leaves, twist and tear them with your hands to bruise them and release their oils, then add them to the pot.
Ingredients List
Important Notes
Using chicken wings or drumettes is a smart shortcut; their high bone-to-meat ratio produces a rich, flavorful broth without needing pre-made chicken stock.
Do not eat the lemongrass, galangal, or makrut lime leaves. They are added purely to infuse flavor into the broth.
Always add the fresh lime juice at the very end after turning off the heat, as boiling lime juice can make the soup taste bitter.
To adjust the spice level, vary the amount of crushed chilies added. Crushing them more releases more seeds and increases the heat.
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