Tom Yum (Thai Hot and Sour Chicken Soup)

Sharp, aromatic and deeply savoury, tom yum is one of Thailand’s most recognisable hot and sour soups. The broth is defined by bruised lemongrass, kaffir lime leaf and galangal, which give it a citrusy, resinous fragrance without making it heavy. In this chicken version, tender pieces of thigh meat simmer gently with mushrooms, while nam prik pao adds chilli warmth and a rounded umami depth. Lime juice and fish sauce are stirred in at the end so the soup keeps its bright, salty-sour edge. It works well as a lively starter or a light meal when you want something fragrant, spicy and clean-tasting.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai hot-and-sour soup
Flavor profile Sour • Spicy • Umami • Aromatic
Techniques Simmering • Infusing aromatics
Key equipment Stockpot
Spice level Hot
Time commitment Under 30 minutes

Why this recipe works

  • Fragrant broth: Lemongrass, kaffir lime leaf and galangal infuse the water quickly, giving the soup its recognisable citrusy, herbal aroma.
  • Hot-sour balance: Fish sauce, lime juice and chilli paste create the classic balance of salty, sour, spicy and savoury flavours.
  • Fast cooking: Boneless chicken and mushrooms cook directly in the broth, keeping the method simple and the total time short.

Get the most out of this recipe

Adjust the heat

  • For less heat: Remove the chilli seeds and use fewer sliced chillies; the soup will still have fragrance from the lemongrass, lime leaf and galangal.
  • For more heat: Add extra fresh chilli or a little more nam prik pao, tasting as you go so the chilli does not overwhelm the sour finish.
  • Keep the balance: If you increase the chilli, adjust with lime juice and fish sauce at the end to keep the soup hot, sour and savoury rather than simply fiery.

Ingredient notes

  • Key Thai aromatics: Lemongrass, kaffir lime leaf and galangal are central to the flavour of tom yum; bruising or tearing them helps release their oils into the broth.
  • Chicken choice: Boneless chicken thighs stay tender during simmering, while chicken breast can be used if added later and cooked gently.
  • Lime at the end: Add lime juice off the heat and taste gradually, as boiling can dull its fresh, sharp flavour.

Authenticity notes

  • Nam prik pao: Thai roasted chilli paste adds a deeper, slightly smoky savoury note that rounds out the sharper aromatics and lime.
  • Clear broth style: This version follows the lighter tom yum style rather than the creamy version, which is often enriched with evaporated milk or coconut milk.
  • How to serve it: Tom yum is commonly served as part of a Thai meal and works well with plain jasmine rice, which softens the heat and soaks up the broth.

Common mistakes

  • Boiling too hard: Keep the soup at a gentle simmer so the chicken stays tender and the broth remains clean-tasting.
  • Overcooking the mushrooms: Add the mushrooms near the end so they soften without becoming limp or watery.
  • Adding lime too early: Stir in the lime juice after removing the pot from the heat to preserve its bright, fresh acidity.

Equipment you'll need

Chef’s knife Cutting board Ladle Measuring spoons Stockpot
Ingredients
Instructions
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  1. Trim the lemongrass and bash it with the side of a knife to bruise. Tear the kaffir lime leaves to release their aroma. Slice the red chillies (remove the seeds for less heat).
  2. Bring 1.5 litres of water to a simmer in a stockpot. Add the lemongrass, kaffir lime leaves, galangal paste and chillies, then simmer gently for 5 minutes so the broth becomes fragrant.
  3. Add the chicken and keep the soup at a gentle simmer for 8 to 10 minutes, until the chicken is cooked through and the broth looks slightly richer. Skim any foam from the surface if needed.
  4. Add the mushrooms and simmer for 3 to 4 minutes, until just tender. Stir in the nam prik pao Thai chili paste until fully dissolved.
  5. Take the pot off the heat and stir in the fish sauce. Squeeze in the lime juice, tasting as you go for a hot, sour, salty balance. Ladle into bowls and finish with fresh coriander.

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Recipe notes

Tips

  • Keep the soup at a gentle simmer rather than a rolling boil so the chicken stays tender and the broth stays clear.
  • Add the lime juice off the heat to keep the flavour bright and fresh.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken is cooked until piping hot throughout.

Substitutions

  • Replace chicken thighs with chicken breast for a leaner soup; add it for the last 5 to 6 minutes so it stays juicy.
  • Replace button mushrooms with shiitake mushrooms for a deeper, woodier flavour.
  • Replace fresh coriander with fresh mint for a different herbal finish.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot, then add a fresh squeeze of lime to brighten before serving.

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Recipe overview

  • Servings: 4 servings
  • Total time: 30min (20min active)
  • Difficulty: Easy
  • Cuisine: Thai
  • Allergens:
    Fish
Beginner friendly One pot
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Equipment you'll need

Chef’s knife Cutting board Ladle Measuring spoons Stockpot
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