Tom Yum Soup with Grilled Chicken
Serves: 4
  • 2 boneless, skinless chicken breasts
  • 5 tablespoons tom yum curry paste, divided
  • 1 tablespoon neutral oil
  • 6 tablespoons fresh lime juice, divided
  • 4 cups low sodium chicken stock
  • 4 kaffir lime leaves (optional)
  • 2 Thai bird chilies, or more, stems removed and chile slit (optional)
  • 1 stalk lemongrass (optional)
  • ½-inch galangal, sliced (optional)
  • ½ sweet onion, chopped
  • 8 ounces fresh oyster mushrooms, roughly chopped
  • 2 Roma tomatoes, seeded and diced
  • Chopped cilantro, for serving
  • Lime wedges, for serving
  1. Place chicken breasts in a shallow bowl just large enough to hold the. Combine 1 tablespoon curry paste, 2 tablespoons fresh lime juice, and the oil. Pour over chicken and thoroughly coat. Set aside.
  2. Set up grill for direct medium-high heat. Brush and oil grates before cooking. While the grill heats up, prep remaining ingredients.
  3. Cook chicken breasts for about 4 minutes per side. Chicken should be almost cooked through. Remove and allow to cool. Once it is cool enough to handle, shred or chop the chicken in to bite size pieces; set aside.
  4. In a large pot, add chicken broth, remaining 4 tablespoons tom yum paste, and if using the lime leaves, chilies, lemongrass, and galangal. Bring to a boil and reduce heat to simmer for 10 minutes. Add the onions and mushroom and continue simmering for 5 minutes; add the chicken and tomatoes, then simmer 5 more minutes. Remove from and stir in the remaining ¼ cup lime juice.
  5. Divide into soup bowls and top with freshly chopped cilantro. Serve immediately with extra lime wedges.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at