Thai Lemongrass Soup with Chicken
Fragrant, spicy, and bright—this classic Thai tom yum is built on lemongrass, galangal, and lime juice simmered with tender chicken. A showcase soup that tastes restaurant-quality in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 3 whole lemongrass stalks
- 2 oz galangal root (or fresh ginger if unavailable)
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 can (14 oz) coconut milk, full-fat
- 4 cups chicken stock or broth
- 2 whole Thai bird's eye chilies (or red jalapeños)
- 8 oz cherry tomatoes
- ¼ cup fresh cilantro, chopped
- 1 tsp salt
Instructions
- 1
Pat the chicken dry with paper towels, then place it on a cutting board and slice it crosswise (perpendicular to the length of the breast) into thin strips about 1/4-inch thick, like cutting across a piece of bread.
- 2
Take one lemongrass stalk and peel away the papery outer layers until you reach the pale tender core. Cut the bottom 6 inches (the whitest part) into 3 or 4 pieces and lightly crush each with the flat side of your knife.
- 3
Repeat step 2 with the remaining two lemongrass stalks so you have pieces from all three, each lightly crushed to release flavor.
- 4
Slice the galangal root into very thin coins, about 1/8-inch thick (like coins from a roll)—you don't need to peel it. If using ginger instead, peel it with a spoon or vegetable peeler, then slice into thin coins.
- 5
Cut the Thai chilies lengthwise from tip to stem in half, leaving them intact so the seeds and flavor stay in the soup; you'll fish them out before serving.
- 6
Cut the cherry tomatoes in half by placing each on a cutting board and slicing from the top down through the center, creating two equal pieces.
- 7
Pour the chicken stock and coconut milk into a large pot and set it over medium-high heat until you see small bubbles rising from the bottom and the surface moves slightly, about 5 minutes.
- 8
Add the crushed lemongrass pieces, galangal coins, and chili halves to the simmering liquid, then stir gently with a wooden spoon for 30 seconds so the aromatics are fully submerged.
- 9
Stir the Thai red curry paste into the soup with a wooden spoon, breaking it apart and stirring until no lumps remain and the paste is fully dissolved into the liquid, about 60 seconds.
- 10
Add the fish sauce (2 tablespoons) to the soup and stir to combine thoroughly, about 30 seconds.
- 11
Drop the chicken slices into the simmering soup and stir them gently to separate them. Maintain a gentle simmer (small bubbles breaking the surface constantly) until the chicken pieces turn white throughout with no pink, about 4 to 5 minutes.
- 12
Add the cherry tomato halves and salt (1 teaspoon) to the soup and stir gently until the tomatoes are warm, about 60 seconds.
- 13
Pour the fresh lime juice (3 tablespoons) into the soup and stir once to combine, about 15 seconds.
- 14
Use a slotted spoon to carefully fish out and discard the large lemongrass pieces and chili halves—they add flavor but are not meant to be eaten.
- 15
Ladle the soup into four bowls, distributing the chicken, tomatoes, and broth evenly, then sprinkle the fresh cilantro (about 1 tablespoon per bowl) on top of each.
Tools you’ll need
- cutting board
- chef's knife
- vegetable peeler or spoon
- large pot (at least 3-quart capacity)
- wooden spoon
- slotted spoon
- ladle
- four serving bowls
- paper towels
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