Chop the chicken thighs into small pieces and set aside. In a pot, add water and Tom Yum herbs, and bring to a boil. Add the chicken without stirring and let it cook. Once the chicken is cooked, stir to separate the pieces. Add all the seasonings and mix well. Add the straw mushrooms and crushed or blended chili, and wait for the soup to boil again. Turn off the heat, squeeze in the lime juice, and add chopped cilantro. Mix well and add the holy basil leaves.

Pour into a bowl.