Hey there, soup lovers!
Are you in the mood for something bold and delicious? I’ve got a treat for you!
Today, I’m sharing my favorite recipe for Tom Yam Soup with Chicken.
It’s spicy, sour, and packed with flavor. Perfect for a cozy night in or impressing your friends!
Let’s dive into this flavorful bowl of goodness!
Ingredient Substitutions
Chicken stock can be replaced with vegetable stock for a vegetarian version of the soup. This substitution maintains the savory base while accommodating those who don’t eat meat. Use the same amount of vegetable stock as chicken stock. For a vegan option, replace the chicken thighs with firm tofu, cut into similar-sized chunks. Tofu provides protein and absorbs the flavorful broth well. Fish sauce can be substituted with soy sauce or tamari for a vegetarian/vegan alternative. Use about 2 tablespoons of soy sauce instead of 3 tablespoons of fish sauce, as soy sauce is typically saltier. Adjust the amount to taste, considering the overall saltiness of the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 50-60 g
- Fat: 15-20 g
- Carbohydrates: 40-50 g
Ingredients
For the soup base:
- 4 cups unsalted chicken stock
- bottom half of 2 lemongrass stalks (bruised to release aroma)
- 5-6 thin galangal slices
- 2 tbsp tamarind paste
- 3 tbsp fish sauce (I use Red Boat for authentic flavor)
- 3-4 dried chilies or fresh Thai chilies
- 2 shallots, halved lengthwise (adds a subtle sweetness)
- 5-6 makrut lime leaves (crushed to release oils)
For the main ingredients:
- 10.5 oz boneless, skinless chicken thighs (cut into 1-inch chunks)
- 1 cup cherry tomatoes, halved, or larger tomatoes in wedges
- 7 oz oyster, straw, or beech mushrooms
For seasoning and garnish:
- 1/4 cup chopped cilantro and/or 3-4 sawtooth coriander leaves
- 2-3 tbsp lime juice (freshly squeezed for best taste)
- 1/2 to 1 tsp sugar
Step 1: Simmer the Chicken
Begin by bringing the stock to a simmer in a medium pot.
Add the chicken and 2 tablespoons of fish sauce.
Allow it to simmer for about 15 minutes until the chicken becomes fork-tender.
Step 2: Prepare and Add the Chilies
While the chicken is cooking, place the dried chilies on a sheet pan.
Broil them on LOW in the oven on the top rack without preheating.
Keep a close watch, as they should puff up and start to char in spots in just about a minute once the elements are heated.
Remove them from the heat and add directly to the stock pot.
For extra spice, break the chilies in half before adding.
If using fresh chilies, finely chop them and add to the soup instead.
Step 3: Broil and Add the Shallots
Turn the oven broiler up to HIGH.
Place the shallots, cut side up, on a sheet and broil until the edges are charred, approximately 3-5 minutes.
Once charred, add them to the stock pot with the chicken and chilies.
Step 4: Add Lemongrass and Other Aromatics
Smash the bottom half of the lemongrass stalk with the back of a knife until it breaks.
Discard the top half.
Cut the bottom half into 2-3 inch pieces and add to the pot once the chicken is tender.
Add the galangal slices.
Grab and twist the makrut lime leaves with your hands to bruise them and release their oils; add them to the pot.
Simmer for an additional 5 minutes to infuse the flavors.
Step 5: Incorporate Vegetables and Seasonings
Add 2 tablespoons of tamarind paste, mushrooms, and tomatoes to the pot.
Bring the soup back to a boil.
Once boiling, turn off the heat and stir in 2 tablespoons of lime juice.
Taste and adjust the seasoning with the remaining tamarind, lime juice, and fish sauce as needed.
If the soup is too tart or sharp, add a teaspoon of sugar to balance the flavors.
Step 6: Finish and Serve the Soup
Just before serving, stir in fresh cilantro and sawtooth coriander.
Serve the soup alongside jasmine rice for a complete meal.
Enjoy the aromatic and flavorful soup!
