Chicken Tom Yum Soup with Shrimp Paste

Name: Chicken Tom Yum Soup with Shrimp Paste
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, at room temperature; 5 cups (1200 ml) unsalted chicken stock or broth; 2½ oz (70 g) fresh galangal root, peeled and sliced into ¼-inch-thick rounds; 3 stalks fresh lemongrass stalks, outer layers removed, trimmed, smashed lightly, and cut into 2-inch pieces; 1 tablespoon (15 ml) shrimp paste (belacan or kapi); 2 whole fresh Thai bird's eye chilies (or red Thai chilies), lightly bruised or sliced (seeds intact for more heat); 3 tablespoons (45 ml) fresh lime juice; 2 tablespoons (30 ml) fish sauce (nam pla); ½ cup (20 g) fresh cilantro leaves and tender stems, roughly chopped; 8 oz (225 g) cremini or oyster mushrooms, quartered or sliced (optional); 2 stalks green onions (scallions), trimmed and cut into 1-inch pieces (optional)

From the MyKitchenBank Kitchen

A vibrant, tangy Thai soup featuring poached chicken breast, aromatic galangal, lemongrass, and shrimp paste. Tom yum is the essence of Thai flavor—bold, spicy, and balanced with lime and fish sauce. This version builds a fragrant broth infused with lemongrass and galangal, then simmers chicken until tender before finishing with fresh lime juice, cilantro, and Thai chilies for heat and brightness.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, at room temperature
5 cups (1200 ml) unsalted chicken stock or broth
2½ oz (70 g) fresh galangal root, peeled and sliced into ¼-inch-thick rounds
3 stalks fresh lemongrass stalks, outer layers removed, trimmed, smashed lightly, and cut into 2-inch pieces
1 tablespoon (15 ml) shrimp paste (belacan or kapi)
2 whole fresh Thai bird's eye chilies (or red Thai chilies), lightly bruised or sliced (seeds intact for more heat)
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) fish sauce (nam pla)
½ cup (20 g) fresh cilantro leaves and tender stems, roughly chopped
8 oz (225 g) cremini or oyster mushrooms, quartered or sliced (optional)
2 stalks green onions (scallions), trimmed and cut into 1-inch pieces (optional)

Equipment (4)

Large pot or Dutch oven (6-quart / 5.7 L capacity)
Knife for slicing
Wooden spoon or heatproof spatula
Instant-read thermometer (optional but helpful)

Steps

Before you start

Have all ingredients prepped and measured before you start cooking—aromatics infuse quickly and timing matters.
Use good-quality fish sauce and shrimp paste; they are the backbone of authentic tom yum flavor.
If using frozen shrimp paste, thaw it at room temperature first so it dissolves smoothly.

1
Bring stock and chicken to simmerOven 165°F / 75°C
- Pour the chicken stock into a large pot and bring it to a gentle simmer over medium-high heat.
- Place the whole chicken breasts into the simmering stock.
- The liquid should just cover the chicken; if not, add water as needed.
- Simmer for 12–15 minutes until the internal temperature reaches 165 °F (74 °C) at the thickest point.
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Ready when: Internal temperature of 165 °F (74 °C) and juices run clear when pierced
Tip: Do not boil vigorously or the chicken will become stringy. A gentle simmer keeps the meat tender.
2
Remove chicken and shred
- Using a slotted spoon or tongs, transfer the cooked chicken to a cutting board.
- Let it cool for 2–3 minutes until easy to handle.
- Shred the chicken into bite-sized pieces with two forks or your fingers, discarding any bones or cartilage.
- Set aside.
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Ready when: Chicken is in uniform, bite-sized shreds
Tip: Shredding while still warm is easier; the meat will not dry out in the residual heat.
3
Infuse broth with aromatics
- Return the pot of stock to a gentle simmer over medium heat.
- Add the sliced galangal, smashed lemongrass pieces, and lightly bruised Thai chilies.
- Let the broth simmer for 5 minutes to extract the aromatic flavors from the galangal and lemongrass.
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Ready when: Broth is fragrant with lemongrass and galangal; no visible steam but gentle bubbles at the surface
Tip: Do not cover the pot; you want the delicate aromas to rise into the soup, not condense back down.
4
Add shrimp paste and stir
- Add the shrimp paste to a small bowl and stir with 2 tablespoons of warm broth to help it dissolve smoothly.
- Pour the shrimp paste mixture back into the pot and stir well for about 1 minute until the shrimp paste is fully incorporated and the broth turns a uniform pale tan or pinkish color.
- The shrimp paste may clump slightly, but stirring will break it up.
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Ready when: Shrimp paste is fully dissolved into the broth with no visible lumps
Tip: Mixing the shrimp paste with warm liquid first prevents clumping and ensures even flavor distribution.
5
Return chicken and add mushrooms (if using)
- Add the shredded chicken back to the pot, stirring to distribute it evenly.
- If using mushrooms, add them now and stir well.
- Simmer for 3–4 minutes to heat the chicken through and allow the mushrooms to soften slightly.
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Ready when: Mushrooms are tender and chicken is steaming hot; no cold spots when tasted (be careful)
Tip: If you added raw chicken instead of pre-cooked, extend the simmer to 8–10 minutes to ensure it reaches 165 °F (74 °C).
6
Season with fish sauce and lime
- Add the fish sauce and fresh lime juice to the pot.
- Stir thoroughly to combine.
- Taste the soup; it should be a bright balance of salty (fish sauce), spicy (chilies), and sour (lime).
- Adjust by adding a splash more lime juice for brightness or a bit more fish sauce for depth.
- Be conservative—you can always add more, but you cannot remove it.
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Ready when: Flavors are balanced and taste bright, spicy, and complex
Tip: Add lime juice and fish sauce at the very end so their delicate flavors are not cooked away; taste before serving to ensure proper seasoning.
7
Finish and serve
- Turn off the heat.
- Ladle the soup into bowls, distributing the shredded chicken, lemongrass, galangal, and mushrooms evenly.
- Discard the larger pieces of lemongrass and galangal if desired (some diners prefer to eat around them).
- Top each bowl with fresh cilantro and green onion pieces.
- Serve immediately while hot.
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Ready when: Soup is steaming hot and ready to eat
Tip: Leave small pieces of lemongrass and galangal in the soup for visual appeal and authentic presentation; diners will push them aside if they prefer.

Good to know

Tips

Authentic tom yum balances four tastes: spicy (chilies), sour (lime), salty (fish sauce), and aromatic (lemongrass and galangal). Taste as you go and adjust one element at a time.
If shrimp paste is unavailable or too strong for your taste, omit it and add 1 teaspoon anchovy paste or 1 tablespoon miso instead for depth.
Tom yum is best served immediately; the fresh herbs wilt and aromas fade if held too long. If you must hold it, keep the broth separate and add chicken, herbs, and garnishes just before serving.
For a vegetarian version, replace the chicken with 8 oz (225 g) firm tofu (cubed), omit the fish sauce and shrimp paste, and use vegetable stock instead of chicken stock. Add 2 teaspoons soy sauce and 1 teaspoon sesame oil at the end for umami depth.

Make ahead

The broth can be made up to 2 days ahead: prepare through step 4 (infuse aromatics and add shrimp paste), then cool, cover, and refrigerate. Reheat gently before adding the shredded chicken, fish sauce, and lime juice. The fresh lime juice and cilantro should always be added just before serving.

Storage & reheating

Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming. The soup may be frozen for up to 1 month without the cilantro and green onions (add fresh herbs after reheating). Do not freeze the lemongrass and galangal pieces for longer than 2 weeks, as their flavor degrades.

Substitutions

fresh galangal root → fresh ginger root. Use the same amount of peeled, sliced fresh ginger. It will be slightly more peppery but delivers similar warmth and brightness.
fresh lemongrass stalks → zest and juice of 1 lemon plus 1 tablespoon dried lemongrass (rehydrated). Fresh lemongrass has no true substitute, but this combination mimics the citrus and floral notes. Adjust to taste.
shrimp paste (belacan or kapi) → 1 tablespoon miso paste (any variety) plus ½ teaspoon anchovy paste. Miso and anchovy give depth and umami; mix well and dissolve in warm broth as directed.
fresh Thai bird's eye chilies (or red Thai chilies) → 1–2 serrano peppers or 1 jalapeño pepper, sliced. Thai chilies are intensely hot; serranos and jalapeños are milder. Adjust quantity and include or remove seeds to control heat.