This easy tom yum gai soup recipe makes a bold and spicy Thai hot and sour chicken soup infused with fresh herbs and spices. It’s a healthy, 30-minute meal that’s perfect for lunch or dinner!
Tip: If you make my homemade tom yum paste, you can instantly add hot and sour flavor to any dish. For a variation of this recipe, try making it with shrimp or seafood.
Tom yum gai is a spicy Thai chicken soup made with lemongrass, galangal, lime juice, and chili. It has a bold, hot and sour flavor and often includes mushrooms and fish sauce. A splash of coconut milk or evaporated milk can be added for a creamy, milder version.
About this Thai chicken soup
The difference between tom kha and tom yum is that tom kha is a creamy Thai soup made with coconut milk, while the other is a clear, hot soup. Tom kha is milder and richer, often with galangal and chicken, while tom yum is spicier and more tangy.
In this recipe, I’ll show you how to make a version that beats anything you’ve had from takeout. I made this soup daily at my Thai restaurant, and it was always a customer-favorite.
The great thing about most Thai soups is that they’re really easy to make and the perfect entry point for anyone new to Thai cooking.
They’re also incredibly healthy; this one’s low in carbs, high in protein, and brimming with herbs and spices. You can enjoy it weekly without guilt, and it’s great for meal prep since the flavors only get better the next day.
Ingredient notes and substitutes
You can find all the ingredients at your local Asian grocery store or market. For precise amounts, check the recipe card at the bottom of this post.
- Chicken – Use boneless chicken thighs or breast.
- Galangal – Fresh is best, but you can substitute with dried galangal or fresh ginger if needed.
- Lemongrass – Adds a citrusy aroma and signature Thai flavor; bruise the stalks to release more oils. Also try this lemongrass soup!
- Kaffir lime leaves – Use fresh or frozen if available; dried leaves are a backup option but less fragrant.
- Green onions
- Straw mushrooms – Feel free to swap with oyster, enoki, or button mushrooms.
- Tomatoes
- Shallots
- Culantro – You can use regular cilantro if culantro isn’t available.
- Thai chili paste – Adds a smoky, spicy flavor. Use my homemade nam prik pao or my favorite store-bought.
- Palm sugar
- Fish sauce – Adds umami and saltiness. I like the Megachef brand.
- Fresh lime juice – Fresh lime juice gives tom yum its sour flavor; tamarind paste is sometimes used too.
- Evaporated milk – I add a bit of this for creaminess. If you don’t have evaporated milk, you can also make a tom yum with coconut milk.
- Water
How to make tom yum gai soup
- Step 1: In a large pot, heat the evaporated milk and water over medium heat. Bring it just to a gentle boil.
- Step 2: Once boiling, add the chicken along with lemongrass, kaffir lime leaves, and galangal. Let it simmer until the chicken is almost fully cooked and the broth is infused with flavor.
- Step 3: When the chicken is done, stir in the tomatoes, mushrooms, shallots, chili paste, fresh lime juice, palm sugar, and fish sauce. Let everything simmer until the mushrooms soften, and the flavors meld together.
- Step 4: Turn off the heat and stir in the green onions, and optional herbs like culantro. You can strain out the lemongrass, galangal, and kaffir lime leaves before serving, or leave them in for aroma and simply set them aside while eating. Serve hot!
Storage and reheating tips
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze it without the herbs for up to 2 months. The texture of mushrooms may change slightly after thawing.
- Reheat: Reheat gently on the stovetop over medium heat until warmed through. Avoid boiling to keep the chicken tender.
More Thai soups you’ll love
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Tom Yum Gai Soup Recipe (Hot and Sour Chicken Soup)
Equipment
- Knife and cutting board
- Medium or large pot
- ladle
- Strainer Optional, If you want to remove the herbs before serving.
Ingredients
- just under ½ cup evaporated milk
- just over 2 cups water
- 10 oz chicken, breast or thighs, thinly sliced
- 1 stalk lemongrass, trimmed and roughly sliced diagonally
- 6 thin slices galangal
- 4 kaffir lime leaves, torn
- ⅓ cup tomatoes, sliced
- ½ cup mushrooms, sliced
- ½ cup shallots, sliced
- 2 tbsp chili paste
- 2 tbsp fresh lime juice
- ½ tbsp palm sugar
- 3 tbsp fish sauce
- 2 stalks green onions, finely chopped, for garnishing
Instructions
- In a large pot, combine evaporated milk and water. Bring to a gentle boil over medium heat.
- Add chicken, lemongrass, galangal, and kaffir lime leaves. Simmer until the chicken is almost fully cooked.
- Stir in tomatoes, mushrooms, shallots, chili paste, lime juice, palm sugar, and fish sauce. Simmer until mushrooms are soft.
- Add green onions and other fresh herbs (if using). Remove from heat. Strain out aromatics if desired and serve hot.
Notes
- Use the nutrition card in this recipe as a guideline.
- This soup can be eaten on its own, or you can pair it with rice or other Thai food.
- Garnishing options: Fresh cilantro, lime wedge, fresh coriander, sliced chilies.
