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Michael in Phoenix

Since Marilyn mentioned Tom Yum Soup in Lisa's thread, here's my recipe.

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5552 posts
Joined: Dec 9, 2005


Posted to Thread #29832 at 12:29 am on Sep 2, 2017

I make this a lot when the weather cools down. I have an Asian market down the street, so I have access to the ingredients called for. This recipe is HOT, as the Thai chilies are the bomb.

Tom Yum Soup

3/4 to 1 lb chicken breast, boneless/skinless, sliced thin, bite-size pieces
3 – 4 Tbsp corn starch, to coat chicken
3 cups vegetable broth or chicken broth
5 kaffir lime leaves, or the finely grated zest of two limes
3 slices unpeeled galangal, about 2 inches long (see note below)
3 slices lemongrass, about 2 inches long, minced
1 cup thick sliced button mushrooms
1 to 2 cups baby bok choy, rough chop
1/2 tsp brown sugar
2 tablespoons soy sauce
10 Thai chile peppers, pounded with the edge of a knife or cooking mallet to release the flavor (see note below)
1 red bell pepper, seeded, sliced into 1/4” wide strips, cut bite-size
1 lime, juiced
1/2 onion, cut into thirds and sliced thin
8 medium-size cubes tofu, optional (your favorite brand – I prefer “medium firm”)
1 medium tomato, large dice
Dash chopped cilantro
Dash chopped fresh basil
Dash chopped green onions


In a medium bowl, toss prepared chicken with corn starch until chicken is well-coated. Return to refrigerator.

In a medium saucepan, bring the broth to a boil. Once boiling, add the lime leaves (or zest), galangal and lemongrass. Return to a boil, reduce heat and simmer for 10 to 15 minutes. Strain broth through a fine mesh sieve and discard solids. Return to pot and bring back to a simmer.

Add the mushrooms, baby bok choy, brown sugar, soy sauce, Thai chiles, red bell pepper, lime juice and onions, and bring to a simmer, cooking for 5 minutes.

Stir chicken into soup and bring back to a simmer. Cook soup for 10 minutes, or until chicken is cooked through.

Stir in tofu and tomato. Simmer for 5 minutes.

Garnish each serving with cilantro, basil and green onions.

Serve immediately.


Galangal is available (at this time) in Asian markets and is essential to the flavor of the soup. Other recipes suggest that fresh ginger is an acceptable substitute for galangal. That might work, but galangal is delicious, and worth seeking out.

For the best flavor, slice the galangal into cross sections, or discs.

Thai Chile Peppers:
Available at Asian markets and preferred in this recipe. Serrano chiles can be subbed, and while still good, the flavor with be different.

This recipe is also good with shrimp. Omit chicken and corn starch, and add shelled, deveined shrimp. Cook only until shrimp is pink, and cooked through, about 2 to 3 minutes.

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