- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Wheat free
- High in protein
- 1 serve veg or fruit
Fragrant and flavourful, this warming tom yum soup is full of hearty goodness – think chicken drumsticks, shiitake mushrooms, veggies, and aromatic herbs.
- Serves4
- Cook time55 minutes
- Prep time15 minutes
Ingredients
- 8 cups (2L) chicken stock
- 8 Coles RSPCA Approved Chicken Drumsticks (about 1.2kg)
- 75g fresh ginger, sliced
- 2 lemongrass stalks (75g), sliced
- 5 garlic cloves, sliced
- 1 red chilli, sliced
- 2 limes, zested, juiced
- 2 blocks palm sugar (28g total), roughly chopped
- 1 cup (10g) loosely packed fresh coriander with stems, plus more to serve
- 1/4 cup (5g) loosely packed fresh basil with stems
- 3 tsp fish sauce
- 100g shiitake mushrooms, trimmed, thinly sliced
- 100g Kent pumpkin, peeled
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large heavy pot, combine the chicken stock, chicken drumsticks, ginger, lemongrass, garlic, chilli, lime zest, palm sugar, coriander and basil. Bring the mixture to a simmer and cook, partially covered, for 50 mins or until the chicken meat is falling off the bone. Remove the chicken from the pot and set aside. Strain the broth and return it to the pot. Discard any solids. Coarsely shred the chicken meat, discarding the skin, bones and tendons. Return the meat to the pot.Step 2
Bring the soup to a simmer over medium heat. Add the fish sauce and mushrooms. Using a vegetable peeler, shave ribbons from the pumpkin and add to the soup. Cook for 3 mins or until the mushrooms and pumpkin have softened. Season with the lime juice and salt.Step 3
Divide the soup into bowls. Top with extra coriander leaves to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover ginger can be minced, portioned into an airtight freezer-safe bag and frozen.
Smart swap: Swap stock for 1.5L and no salt seasoning if preferred.
Chicken tom yum soup recipe
Expand your cooking repertoire and try your hand at this recipe for tom yum chicken. Hailing from Thailand, this Thai-inspired soup is packed with bold flavours and Asian ingredients like lemongrass, ginger, fish sauce, chillies and palm sugar. This hot and spicy yet tangy soup is a light and fragrant dish that’s a great addition to your weekly dinner rotation.
What is tom yum chicken soup?
Chicken tom yum soup is a popular Thai soup with origins in central Thailand. It’s clear in appearance and is often served with chunky pieces of seafood or chicken and mushrooms, lime, coriander and chilli. Tom yum soup with chicken is sour in flavour, with a salty kick from the fish sauce and spiciness from the chillies. While similar in flavour to tom yum, Thai tom kha gai is another spicy and sour soup with added creaminess thanks to the use of coconut milk.
How to make chicken tom yum soup
On the table in just 3 steps, this chicken tom yum is super easy to make. To prepare the dish, simply toss most of the ingredients, including the chicken stock, chicken drumsticks and aromatics like ginger, lemongrass, garlic and chilli, into a large heavy pot. Let the soup simmer for 50 minutes until the chicken is falling off the bone. It’s important to then strain the broth to give the tom yum soup its distinct clear appearance. Return the shredded chicken to the soup and finish the dish with fish sauce, sliced mushrooms, peeled pumpkin and coriander. Serve this recipe for tom yum soup with chicken as a warming dinner or as part of a Thai-inspired feast with other popular dishes like pad Thai, pad kra pao moo, pork satay and a spicy green papaya salad.
Love this recipe?
Now that you’ve learnt how to make this Thai cuisine staple, try your hand at other popular Thailand dishes like this Thai-style coconut chicken soup (tom kha gai), slow cooker Thai-style pumpkin soup or this Thai chicken and ramen noodle soup.
FAQs
Chicken tom yum soup
- Serves4
- Cook time55 minutes
- Prep time15 minutes
Ingredients
- 8 cups (2L) chicken stock
- 8 Coles RSPCA Approved Chicken Drumsticks (about 1.2kg)
- 75g fresh ginger, sliced
- 2 lemongrass stalks (75g), sliced
- 5 garlic cloves, sliced
- 1 red chilli, sliced
- 2 limes, zested, juiced
- 2 blocks palm sugar (28g total), roughly chopped
- 1 cup (10g) loosely packed fresh coriander with stems, plus more to serve
- 1/4 cup (5g) loosely packed fresh basil with stems
- 3 tsp fish sauce
- 100g shiitake mushrooms, trimmed, thinly sliced
- 100g Kent pumpkin, peeled
Description
Fragrant and flavourful, this warming tom yum soup is full of hearty goodness – think chicken drumsticks, shiitake mushrooms, veggies, and aromatic herbs.
Method
Step 1
In a large heavy pot, combine the chicken stock, chicken drumsticks, ginger, lemongrass, garlic, chilli, lime zest, palm sugar, coriander and basil. Bring the mixture to a simmer and cook, partially covered, for 50 mins or until the chicken meat is falling off the bone. Remove the chicken from the pot and set aside. Strain the broth and return it to the pot. Discard any solids. Coarsely shred the chicken meat, discarding the skin, bones and tendons. Return the meat to the pot.Step 2
Bring the soup to a simmer over medium heat. Add the fish sauce and mushrooms. Using a vegetable peeler, shave ribbons from the pumpkin and add to the soup. Cook for 3 mins or until the mushrooms and pumpkin have softened. Season with the lime juice and salt.Step 3
Divide the soup into bowls. Top with extra coriander leaves to serve.