Thai Soup for Marty

This is a streamlined take on Thai hot and sour soup, somewhere between tom yum and tom kha but built on water rather than coconut milk. Lemongrass and galangal root simmer with cubed chicken breast to build a fragrant, clean-tasting broth that’s bright, spicy, and deeply aromatic.

The aromatics go in stages. Chicken poaches first for 10 minutes, then lemongrass and galangal join for another 7 to 8 minutes to infuse the broth before the rest of the ingredients come in. Chinese mushrooms, fresh tomato, cilantro, green chili, fish sauce, and cayenne all simmer together on low heat, layering flavor without muddying the broth.

The lemon juice and fresh mint go in off the heat. This is key. Cooking either one kills the brightness that makes this soup sing. That hit of citrus and cool mint right at the end is the whole point.

Pro Tips

• Bruise the lemongrass stalk with the back of a knife before cutting. This releases more of the citrusy oils into the broth.
• If you can’t find galangal fresh, the dried pinch called for here works. It’s more subtle but still brings that peppery, piney warmth.
• Fish sauce to taste means start with a tablespoon and add more gradually. It goes from “something’s missing” to “too salty” fast.
• Remove the lemongrass pieces before serving unless you want guests fishing woody stalks out of their bowls.

Variations

• Add a can of coconut milk during the simmer for a richer, tom kha-style soup.
• Swap chicken for peeled shrimp, adding them in the last 5 minutes so they don’t overcook.
• Stir in cooked rice noodles to turn this into a full noodle soup.