Go Back

Tom Yum Soup with Chicken Wings

A heartwarming and delicious variation of the classic Tom Yum soup, featuring crispy chicken wings and aromatic herbs for a delightful flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Broth Ingredients
  • 5 cups water Start with filtered water for a cleaner-tasting broth.
  • 1.5 pounds chicken drumettes Look for fresh, high-quality wings; they’ll yield the best flavor.
  • 0.5 cups coarsely chopped shallots Fresh shallots work best; if unavailable, yellow onions are a good substitute.
  • 3-4 tablespoons fish sauce A Thai brand like Mega Chef offers a good balance of flavor.
  • 2-3 teaspoons granulated sugar Adjust to balance the broth; brown sugar also adds depth.
Flavor Enhancements
  • 5 pieces spicy dried chilies Adjust according to your heat preference; Thai bird chiles are perfect here.
  • 2 stalks lemongrass Smashed and cut into pieces; fresh is best.
  • 10 slices galangal If galangal isn’t available, ginger can work in a pinch.
  • 10 pieces makrut lime leaves Bruise these to release essential oils; don’t skip them.
  • 3.5 ounces oyster or shimeji mushrooms These mushrooms add a lovely umami flavor.
Final Touches
  • 1.5 cups halved cherry tomatoes Sweet and juicy, they bring a refreshing twist to the soup.
  • 3-4 tablespoons lime juice Freshly squeezed for a zesty kick.
  • 7-8 sprigs cilantro, chopped Final garnish for bursts of freshness.
  • as needed none Jasmine rice Serve as a base for the soup; make sure it's fluffy.

Method
 

Start the Broth
  1. Bring the 5 cups of water to a boil in a large pot over high heat.
  2. Add the chicken drumettes, chopped shallots, 3 tablespoons of fish sauce, and 2 teaspoons of sugar.
  3. Simmer for about 20 minutes, until the chicken is fork-tender.
Char the Chilies
  1. In a dry skillet over medium-high heat, char the dried chilies until fragrant—this should take about 2-3 minutes.
  2. Set aside once done.
Add the Next Layer of Flavor
  1. Once the chicken is tender, toss in the charred chilies, lemongrass, galangal slices, and mushrooms.
  2. Bruise the makrut lime leaves by hitting them lightly with the back of your knife, then add them to the pot.
  3. Simmer for another 5 to 7 minutes.
Incorporate Tomatoes
  1. Stir in the halved cherry tomatoes and cook them for about 2 minutes until they soften but remain intact.
Finish the Soup
  1. Turn off the heat and add the lime juice, tasting as you go to adjust with more fish sauce, sugar, or lime juice if needed.
Garnish and Serve
  1. Dish out the soup garnished with chopped cilantro and serve over jasmine rice.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently to preserve flavor.