Save Tom Yum Chicken, also known as Tom Yum Gai, is a vibrant Thai soup that perfectly captures the complex interplay of spicy, sour, and citrusy notes. This aromatic classic is built on a foundation of fragrant lemongrass, galangal, and makrut lime leaves, creating a clear, warming broth that is both restorative and deeply satisfying. With tender chicken thighs and fresh herbs, it is a quintessential dish for anyone seeking the bold, authentic flavors of Thailand in their own kitchen.
Pin it The secret to an exceptional Tom Yum lies in the preparation of its aromatics. By bruising the herbs before they hit the stock, you release the essential oils that give the soup its signature depth. It is a light yet filling meal that feels like a warm hug, particularly when finished with a generous squeeze of fresh lime juice to brighten the spicy broth.
Ingredients
- 400 g boneless, skinless chicken thighs or breasts, thinly sliced
- 1.2 liters (5 cups) chicken stock
- 2 stalks lemongrass, trimmed and smashed
- 4 slices fresh galangal (about 12 g), or 2 tsp dried galangal
- 5 makrut lime leaves, torn into pieces
- 4 birds eye chilies, lightly crushed (adjust to taste)
- 150 g mushrooms (e.g., oyster or button), sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
- 3 cloves garlic, smashed
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice, plus more to taste
- 1 tsp sugar
- ½ tsp salt, or to taste
- 2 tbsp fresh cilantro, chopped
- 1–2 spring onions, thinly sliced
- Extra lime wedges
Instructions
- Step 1
- Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their aromas.
- Step 2
- In a large pot, bring the chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to infuse the broth.
- Step 3
- Add the sliced chicken and onion. Simmer for 8–10 minutes, skimming off any foam.
- Step 4
- Add mushrooms and tomato wedges. Cook for another 5–7 minutes until the vegetables are tender and chicken is cooked through.
- Step 5
- Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime, salt, or fish sauce as desired for a perfect balance of sour, salty, and spicy.
- Step 6
- Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred.
- Step 7
- Ladle soup into bowls. Garnish with cilantro, spring onions, and extra lime wedges.
Zusatztipps für die Zubereitung
Für die optimale Geschmacksentfaltung sollten Sie die Kräuter wie Zitronengras und Galgant kräftig mit dem Messerrücken andrücken. Achten Sie darauf, den aufsteigenden Schaum während des Simmerns regelmäßig abzuschöpfen, um eine klare Brühe zu erhalten.
Varianten und Anpassungen
Sie können das Hähnchen durch Garnelen ersetzen, um ein klassisches Tom Yum Goong zu kochen. Für eine cremige Version rühren Sie kurz vor dem Ende der Kochzeit 60 ml Kondensmilch oder Kokosmilch unter.
Serviervorschläge
Servieren Sie die Suppe traditionell mit einer Schale gedämpftem Jasminreis. Wenn Sie mehr Schärfe bevorzugen, können Sie zusätzliche Chilis hinzufügen oder die Suppe mit etwas Chili-Öl garnieren.
Pin it With its intoxicating fragrance and invigorating heat, this Tom Yum Chicken is sure to become a staple in your kitchen rotation. It’s a dish that proves how a few high-quality aromatics can create a world of flavor. Enjoy the process of balancing the ingredients and savor every spoonful of this Thai classic.
Frequently Asked Questions
- → What makes Tom Yum sour?
The characteristic tanginess comes from freshly squeezed lime juice added at the end, along with the natural citrus notes from makrut lime leaves infused into the broth.
- → Can I use dried herbs instead of fresh?
Yes, dried galangal works as a substitute, though fresh lemongrass stalks and makrut lime leaves provide superior aroma. Use about half the amount when substituting dried herbs.
- → How spicy is this dish?
The heat level depends on the birds eye chilies. Four lightly crushed chilies deliver medium spice. Adjust by reducing chilies for milder flavor or adding more for extra heat.
- → What's the difference between clear and creamy versions?
The traditional clear version focuses on the bright broth, while creamy Tom Yum incorporates evaporated milk or coconut milk just before finishing for a richer, milder taste.
- → Can I make this vegetarian?
Substitute chicken stock with vegetable broth, replace fish sauce with soy sauce or mushroom sauce, and use tofu or extra vegetables instead of chicken.
- → How long does the broth keep?
Store cooled soup in an airtight container for up to 3 days. The flavors actually deepen overnight. Reheat gently on the stove, adding fresh lime juice before serving.