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Irresistible Tom Yum Soup with Chicken Wings

A comforting and flavorful Tom Yum Soup enriched with crispy chicken wings, perfect for family gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Broth Ingredients
  • 5 cups water
  • 1.5 pounds chicken drumettes
  • 0.5 cup coarsely chopped shallots
  • 3-4 tablespoons fish sauce Recommended: Red Boat for robust flavor
  • 2-3 teaspoons granulated sugar
  • 5 pieces spicy dried chilies (Thai bird’s eye peppers)
  • 2 stalks lemongrass (bottom halves only, smashed and cut into 2-inch pieces)
  • 10 slices galangal (or fresh ginger as a substitute)
  • 10 pieces makrut lime leaves
  • 3.5 ounces oyster or shimeji mushrooms (fresh if available)
  • 1.5 cups halved cherry tomatoes
  • 3-4 tablespoons lime juice
  • 7-8 sprigs cilantro (for garnish)
  • to taste servings Jasmine rice (for serving)

Method
 

Preparation
  1. In a large pot, bring 5 cups of water to a roaring boil.
  2. Toss in 1½ pounds of chicken drumettes, ½ cup of coarsely chopped shallots, 3 tablespoons of fish sauce, and 2 teaspoons of sugar into the boiling water. Lower the heat to a simmer and let it cook for about 20 minutes or until the chicken is fork-tender.
  3. While the chicken cooks, place 5 spicy dried chilies in a dry skillet over medium heat. Toast them until they are charred and fragrant—this should take about 2-3 minutes.
  4. Once the chicken is tender, add the toasted chilies to the pot along with 2 stalks of smashed lemongrass, 10 slices of galangal, and 3.5 ounces of mushrooms. Stir gently to combine.
  5. Bruise the 10 makrut lime leaves with your hands to release their oils, then toss them into the pot. Let the soup simmer for another 5-7 minutes.
  6. Stir in 1½ cups of halved cherry tomatoes and continue to cook for 2 more minutes until they soften slightly.
  7. Stir in 3-4 tablespoons of fresh lime juice, tasting and adjusting the seasoning with more fish sauce, sugar, or lime juice as needed.
  8. Garnish with chopped cilantro and serve steaming hot over Jasmine rice.

Notes

Make sure your chicken is at room temperature for even cooking. This soup can be stored in the fridge for up to three days, and you might enjoy it more the next day when the flavors have time to meld.