Photo of Chicken tom yum soup by WW

Chicken tom yum soup

Points® value
Total Time
15 min
5 min
10 min
If you’ve never tried this hot and sour Thai broth, prepare to be blown away. It’s packed with fragrant lemongrass, chilli, garlic and kaffir lime, and is ready in just 15 minutes.


Vegetable Oil

1 tablespoon(s)

Lemon grass stems

2 individual, ends trimmed and discarded and stalk bashed with a rolling pin to bruise

Root Ginger

25 g, thinly sliced


2 clove(s), bruised slightly with the back of a knife

Kaffir Lime Leaves

4 leaf/leaves

Chicken stock cube(s)

1 cube(s), 1.4 litres

Chilli, green or red

4 individual, red bird’s eye, chopped

Chilli paste

1 tablespoon(s)

Cherry Tomatoes

240 g


150 g, oyster

Chicken breast, skinless, grilled

2 individual, medium, shredded

Lime Juice, Fresh

4 tablespoon(s)

Thai Fish Sauce

60 g

Palm sugar (Namtarn Peep)

2 teaspoon(s)

Coriander, fresh

8 sprig(s)


  1. Heat the oil in a large pan over a medium heat and cook the lemongrass, ginger and garlic for 30 seconds or until fragrant.
  2. Add the kaffir lime leaves and stock, increase the heat to medium-high and bring the mixture to the boil. Add the chillies and chilli paste and simmer for 5 minutes until fragrant. Add the tomatoes and mushrooms and simmer for 5 minutes or until tender.
  3. Stir in the shredded chicken, lime juice, fish sauce and palm sugar. Stir until the sugar is dissolved, then ladle into bowls and garnished with the coriander leaves. Serve with the lime wedges on the side.


Palm sugar is used in lots of Thai recipes and is available to buy in larger supermarkets. If you can’t get hold of any, use brown sugar instead.