There’s something about a steaming bowl of Tom Yum soup that takes me right back to my grandma’s kitchen. She wasn’t Thai, but she had a way of turning any dish into pure magic with the freshest ingredients and a whole lot of love.
When I had my first real bowl of Tom Yum in a tiny mom-and-pop restaurant, I knew I had to recreate it—only with my own twist.
This version? Loaded with tender chicken, bursting with citrusy, spicy flavors, and packed with immune-boosting ingredients. It’s my go-to when I need warmth, a little kick, and something that feels like a hug in a bowl.
Chef’s Tips:
- For Deeper Flavor: Let the broth simmer for an extra 10 minutes before adding chicken—this makes it extra aromatic.
- Substitutions: No lemongrass? Use a little extra lime zest. No kaffir lime leaves? Swap in a bay leaf and more lime juice.
- Make it Vegetarian: Swap the chicken for tofu and use veggie broth instead.
- Want it Spicier? Add more Thai chilies or a bit of chili oil at the end.
Serving Suggestions:
I love serving this soup with a side of jasmine rice to soak up all that tangy, spicy goodness. If you’re making a full meal out of it, a light cucumber salad or some crispy spring rolls on the side are perfect!
Print
Spicy Chicken Tom Yum Soup
A bold, citrusy, and slightly spicy chicken soup loaded with fresh ingredients and Thai-inspired flavors.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Broth:
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 stalk lemongrass, smashed and cut into 2-inch pieces
- 3–4 kaffir lime leaves, torn
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 2–3 Thai bird’s eye chilies, sliced (adjust for heat preference)
- 1 small onion, chopped
- 6–8 cherry tomatoes, halved
- 1 tablespoon fish sauce (or soy sauce for a milder version)
- 1 teaspoon sugar
- Juice of 2 limes
For the Chicken & Add-Ins:
- 2 boneless, skinless chicken breasts (or thighs), thinly sliced
- 1 cup sliced mushrooms (shiitake or button work great)
- ½ cup coconut milk (optional for a creamy version)
- 1 teaspoon chili paste (optional, for extra depth)
- 1 tablespoon olive oil (if pan-searing chicken beforehand)
For Garnish:
- Fresh cilantro, chopped
- Green onions, sliced
- Extra lime wedges
- Cooked rice or rice noodles (optional for a heartier meal)
Instructions
-
Start the Broth: In a large pot, bring the chicken broth to a simmer. Toss in the smashed lemongrass, kaffir lime leaves, garlic, ginger, chilies, and onion. Let that infuse for about 10 minutes to build deep flavor.
-
Cook the Chicken: If you want extra flavor, heat a bit of olive oil in a pan and quickly sear the sliced chicken until lightly golden. Otherwise, just add the raw sliced chicken straight into the simmering broth. Let it cook through (about 5-7 minutes).
-
Add Veggies & Seasoning: Drop in the mushrooms, cherry tomatoes, fish sauce, sugar, and chili paste (if using). Stir well and let it simmer for another 5 minutes.
-
Finish with Lime & Coconut Milk: Turn off the heat and stir in the lime juice and coconut milk (if you’re making the creamy version). Taste and adjust seasoning—add more lime for tang, fish sauce for salt, or chilies for spice.
-
Garnish & Serve: Ladle into bowls and top with fresh cilantro, green onions, and extra lime wedges. If you’re feeling extra hungry, serve it with a side of rice or rice noodles.
Notes
Can be made creamy or clear, easily adjustable for spice level. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~220 (without coconut milk)
- Sugar: ~5g
- Sodium: ~700mg (adjust based on broth & fish sauce)
- Fat: ~5g (without coconut milk)
- Saturated Fat: ~1g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~25g
- Cholesterol: ~50mg
