Tom yum gai soup (Thai hot and sour chicken soup recipe) is THE BEST you’ll ever taste. A fiery red broth, lemongrass, galangal, and Thai chili paste – hello flavor bomb! Best part? This soup is so easy and delicious, you’ll forget it’s homemade, seriously.

Can’t get enough of hot and sour? Try my Thai shrimp soup tom yum kung, my DIY tom yum paste, and even tom yum fried rice.

What is tom yum soup

Tom yum soup is a classic Thai dish beloved for its hot and sour flavors. Infused with aromatic herbs and spices like lemongrass, galangal, and kaffir lime leaves, it typically features shrimp (goong) or chicken (gai).

Difference between tom kha and tom yum

Both are classic Thai soups, but they differ in flavor and ingredients.

• Tom kha has a creamier and sweeter profile, thanks to the base of coconut milk, and commonly features chicken (known as tom kha gai).
• Tom yum, often made with shrimp, is well-known for its hot and sour flavors. With a clear, water-based broth, it’s often intenser, spicier, and less creamy than tom kha soup.

About spicy Thai chicken soup

The best of Thailand in a bowl! This authentic Thai tom yum chicken soup is so much better than takeout. It’s got all the traditional flavors you’d get in a Thai restaurant, and you can just chillax at home!

This hot and sour soup is not only delicious and easy-to-make, but also loaded with herbs and spices, super nutritious. If there’s one thing you can enjoy guilt-free, it’s this.

Trust me on this, a good tom yum broth isn’t hard to make. You just have to use fresh ingredients and hit the spicy and sour tones just right. If you’re new to Thai cooking, Thai soups are your best bet.

And hey, this spicy and sour chicken soup is perfect for cozying up in the winter, but it’s awesome in Thailand’s scorching sun, too. A little sweat never hurt anyone, right?

Love this? You’re gonna want to check out my other Thai soup recipes as well.

5 Reasons to try this recipe

• Simple and straightforward: Getting the ingredients is half the work. This recipe is easy to follow with simple instructions.
• Customizable: Shrimp or chicken,, spicier, less sour, this recipe allows you to make this soup your own.
• Nutritious: This dish is low-carb, healthy, light, and so delicious.
• Meal prep: Make a big pot and enjoy this easy tom yum soup recipe over the next couple of days. It tastes even better the next day!
• Versatile: This hot and sour soup can be served as an appetizer, a main dish, or lunch.

Want more? Try these dry tom yum noodles.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Chicken – You can use chicken breast or chicken tenders.
• Galangal – If you don’t have fresh galangal, you can opt for dried galangal, or use fresh ginger as an alternative.
• Lemongrass – Lemongrass add a citrus flavor and aroma.
• Kaffir lime leaves – You can purchase fresh makrut lime leaves online and freeze them for later use, or you can opt for dried kaffir lime leaves if fresh are not available.
• Green onions For a pop of color and a fresh flavor.
• Straw mushrooms – I used straw mushrooms, but you can use other Asian mushrooms as well.
• Tomatoes
• Shallots
• Culantro / coriander – Adds a fresh flavor and fragrance.
• Thai chili paste – Nam prik pao adds a smoky, spicy flavor.
• Palm sugar – Palm sugar is a sweetener commonly used in Southeast Asian cuisine, brings an extra caramel-like sweetness.
• Fish sauce – Adds umami and a salty taste.
• Lime – Fresh lime juice or tamarind paste is what makes tom yum sour. They interact with the spicy and umami flavors, creating that hot and sour flavor that the soup is known for.
• Evaporated milk – In this recipe, I added a bit of evaporated milk for a subtle, creamy taste. If you don’t have evaporated milk, you can make a tom yum with coconut milk.
• Water

Cooking instructions

Kitchen tools

• Cutting board and chef’s knife
• Measuring spoons and cups
• Large soup pot
• Ladle

Variations

• Vegetarian tom yum soup: Replace chicken with tofu or more vegetables. Use vegan fish sauce instead of regular fish sauce.
• Tom yum seafood: Swap out the chicken for shrimp and squid.
• More vegetables: While not traditional, you can totally add more vegetables like carrots, bok choy, or beans.
• Spice it up: For more spiciness, double up on the Thai chili paste or throw in Thai bird’s eye chilies.

How to serve

Ladle into individual bowls or serve it up in a large pot, letting everyone ladle out their own portion.

My grandmother loves to pair Thai soups with jasmine rice or sticky rice. Additionally, you can serve Thai fish cakes or spring rolls alongside, or this Thai vegetable stir-fry.

Garnishing options

• Fresh coriander
• Fresh cilantro
• Sliced chilies
• Lime wedge

How to store and reheat

Let the leftovers cool down, transfer to an airtight container, and store it in the refrigerator for up to 3 days.

Freezing instructions: You can freeze this soup and store for longer. Just transfer to a freezer-safe container and freeze. Thaw in the fridge overnight.

Reheating instructions: Reheat on the stove over low-medium heat until warmed through, or use the microwave.

Did you know?

• Tom yum soup with coconut milk: Not traditional, but this recipe calls for a splash of evaporated milk or coconut milk as a sub. It takes this classic Thai soup from amazing to I-could-eat-this-everyday, trust me.
• Tom yum soup when sick: This soup clears up sinuses in an instant. It’s a great remedy for when you’re feeling ill, packed with healthy ingredients like galangal and lemongrass. Some Thai people like to believe that eating spicy while sick will make you feel better, that’s definitely true for me!

Frequently asked questions

More Thai soups you’ll love

• Chicken khao soi – A flavorful soup/curry like dish with noodles.
• Tom yum pla – Easy Thai fish soup.
• Khao tom – Thai rice soup with pork meatballs.
• Tom jued – Healthy Thai vegetable soup.

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