Chicken Tom Yum Soup (Tom Yum Gai)
ID: 871604b0...
A comforting, rustic, and aromatic Thai soup featuring tender braised chicken thighs in a sour and savory herbal broth. Unlike Tom Yum Goong (shrimp), this chicken version uses charred shallots, dried chilies, and tamarind to create a deeply satisfying, country-style flavor profile.
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🍳 Cooking Flow
Braise chicken thighs in chicken stock with fish sauce for 20 minutes. → Infuse the broth by simmering the lemongrass, galangal, kaffir lime leaves, charred shallots, and dried chilies for 3-5 minutes. → Add mushrooms, tomatoes, and tamarind paste, then bring to a boil. → Turn off the heat and finish seasoning with fresh lime juice, extra fish sauce, and salt to taste. → Stir in chopped cilantro and serve hot.
Cooking Steps
Brief Cooking Order
Braise chicken thighs in chicken stock with fish sauce for 20 minutes. → Infuse the broth by simmering the lemongrass, galangal, kaffir lime leaves, charred shallots, and dried chilies for 3-5 minutes. → Add mushrooms, tomatoes, and tamarind paste, then bring to a boil. → Turn off the heat and finish seasoning with fresh lime juice, extra fish sauce, and salt to taste. → Stir in chopped cilantro and serve hot.
Introduction
A comforting, rustic, and aromatic Thai soup featuring tender braised chicken thighs in a sour and savory herbal broth. Unlike Tom Yum Goong (shrimp), this chicken version uses charred shallots, dried chilies, and tamarind to create a deeply satisfying, country-style flavor profile.
Step 1
Bring 4 cups of chicken stock to a simmer in a pot. Add the chicken thighs and let them braise in the simmering broth for 20 minutes until fork-tender.
Step 2
Stir in 2 tablespoons of fish sauce while simmering so the chicken absorbs flavor and becomes savory.
Step 3
Add the charred shallots, charred dried chilies, lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 3 to 5 minutes to fully infuse the broth with the aromatics.
Step 4
Add the mushrooms, cherry tomatoes, and 2 tablespoons of tamarind paste. Stir and bring the soup back to a boil.
Step 5
Turn off the heat. Season off-heat by adding 3 tablespoons of fresh lime juice and an additional tablespoon of fish sauce. Taste and adjust with a pinch of salt if needed.
Ingredients List
Important Notes
Use chicken thighs instead of chicken breast for this recipe, as thigh meat holds up beautifully during the 20-minute braising process. If you must use chicken breast, do not braise it; marinate it in fish sauce first and add it at the very end to avoid dryness.
Charring the shallots and dried chilies beforehand is key to achieving the signature smoky, rustic flavor of traditional chicken Tom Yum.
Always add the fresh lime juice after turning off the heat to preserve its bright, fresh acidity and prevent it from turning bitter.
If the soup needs more saltiness at the end but already has enough fishy aroma, use table salt instead of adding more fish sauce to balance the flavors.
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