Ingredients
Scale
- 500g chicken breast, sliced
- 4 cups chicken broth
- 2 stalks lemongrass, chopped
- 3-4 kaffir lime leaves, torn
- 2-3 Thai bird’s eye chilies, smashed
- 1-inch piece of galangal or ginger, sliced
- 200g mushrooms, sliced
- 1 medium tomato, quartered
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Gather all fresh ingredients, ensuring lemongrass, kaffir lime leaves, chilies, and galangal are ready.
- In a large pot, simmer chicken broth and add lemongrass, lime leaves, chilies, and galangal; infuse for about 10 minutes.
- Add sliced chicken breast and mushrooms; cook for 5-7 minutes until chicken is cooked through.
- Stir in fish sauce and lime juice; serve hot, garnished with fresh cilantro and lime slices.
Notes
- Leftover Tom Yum Chicken can be stored in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the soup (without garnishes) in a freezer-safe container.
- Consider pairing with jasmine rice or rice noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg