Tom Yum Chicken Recipe & Video Tutorial

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Chicken stock, unsalted. While it is okay to use store bought stock for an easy meal, for the best Thai flavour I recommend making a batch of homemade Thai style chicken stock, or at least a plain stock that doesn't have distinct flavours of Western herbs.

Chicken thigh, boneless skinless, cut in 1-inch pieces

Fish sauce. See this post for how to choose good fish sauce

Dried spicy chilies, any small dried chilies such as arbol chilies or the kind you find at Chinese grocery stores are fine. (Or substitute fresh chilies)

Shallots, cut in half vertically.

Lemongrass, bottom half only. Smash the stalk until broken then cut into 1 to 2 inch pieces.

Galangal, thinly slice into rounds.

Makrut lime leaves, previously known as kaffir lime leaves

Tamarind paste, you can use store bought Thai tamarind paste which is often labeled as "tamarind concentrate". It should be a brown colour with a pourable consistency. Better yet, you can make it yourself using tamarind pulp, use my homemade tamarind paste recipe here.

Oyster mushrooms, straw mushrooms or shimeji mushrooms.

Cherry tomatoes, halved, or regular tomatoes cut into wedges

Fresh lime juice (how much you need depends on the acidity of your tamarind)

Sugar (you may or may not need this)

Cilantro and or sawtooth coriander. If you're not a fan, green onions will be fine.

Directions at hot-thai-kitchen.com

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