Chicken tom yum soup

(298 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken tom yum soup
Chicken tom yum soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This fragrant Thai soup is based on a spicy, clear chicken broth. To save buying and preparing all the separate ingredients to flavour the broth itís worth investing in a jar of tom yum paste - a hot and fiery blend of shallots, garlic, tomato puree, chillies, lemon grass and a variety of herbs and spices. Look out for jars in the speciality ingredient sections of larger supermarkets Ė youíll only need a small amount for this soup, but once opened it will keep in the fridge for a couple of weeks. For a more filling meal serve with a mound of cooked jasmine rice or some boiled rice noodles.


  • 1tbsp vegetable oil
  • 6 spring onions, trimmed and sliced
  • 400g skinless chicken breast fillets, cut into thin strips
  • 1tbsp tom yum paste
  • 900ml chicken stock
  • 2 kaffir lime leaves
  • 150g green beans or mange tout
  • Few small whole red chilli peppers, optional
  • 1tsp caster sugar
  • Squeeze of lime juice
  • 1tbsp fish sauce
  • Salt and freshly ground black pepper
  • Handful of fresh coriander leaves, roughly chopped

Replace the green beans or mange tout with quartered baby aubergines or halved brown cap mushrooms, if liked.


  1. Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins. Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink. Stir in the tom yum paste and cook for 1 min.
  2. Pour in the stock and add the lime leaves and green beans or mange tout and small whole chilli peppers, if using. Simmer gently for 10 to 15 mins until the chicken is just cooked.
  3. Add the sugar, lime juice and fish sauce and season to taste with salt and freshly ground black pepper. Stir in the coriander and simmer for 1 to 2 mins until just wilted. Serve in warmed bowls.

Your rating

Average rating

  • 3
(298 ratings)

Your comments

comments powered by Disqus

FREE Newsletter