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Tom Yum Soup with Chicken Wings

A heartwarming and aromatic Thai soup featuring tender chicken wings, flavorful herbs, and a perfect balance of spicy and sour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Broth
  • 5 cups water Adjust as needed for personal preference.
  • 1.5 pounds chicken drumettes Opt for organic or free-range for the best results.
  • 1/2 cup coarsely chopped shallots Elevates the flavor profile!
  • 3-4 tablespoons fish sauce Choose a high-quality brand like Red Boat.
  • 2-3 teaspoons granulated sugar Substitute with coconut sugar if desired.
  • 5 pieces spicy dried chilies Adjust based on your heat tolerance.
  • 2 stalks lemongrass (bottom halves only, smashed, cut into 2-inch pieces) Fresh is best!
  • 10 slices galangal Substitute ginger cautiously if unavailable.
  • 10 pieces makrut lime leaves Essential for fragrance and flavor.
  • 3.5 ounces oyster or shimeji mushrooms Adds an umami taste.
  • 1.5 cups halved cherry tomatoes Try substituting with heirlooms in season.
  • 3-4 tablespoons lime juice Freshly squeezed is key.
  • 7-8 sprigs cilantro Use tops for garnish.
  • Jasmine rice For serving.

Method
 

Preparation
  1. Bring the water to a rolling boil over high heat.
  2. Add the chicken drumettes, shallots, 3 tablespoons of fish sauce, and 2 teaspoons of sugar. Let it simmer for about 20 minutes or until the chicken is fork-tender.
  3. Toast the dried chilies in a dry skillet over medium heat until charred. Set aside.
  4. Introduce the dried chilies into the pot, followed by lemongrass, galangal, and mushrooms.
  5. Twist and tear the makrut lime leaves into chunks before adding to the pot.
  6. Let the mix simmer for another 5 to 7 minutes.
  7. Add cherry tomatoes, cooking for about 2 minutes until they soften.
  8. Turn off the heat and stir in lime juice. Taste and adjust seasoning.
  9. Garnish with chopped cilantro before serving hot over jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating if needed. For busy weekdays, prepare the soup and refrigerate before adding lime juice and cilantro.