Description
Tom Yum Soup is a classic Thai hot and sour soup known for its bold flavors featuring fragrant lemongrass, kaffir lime leaves, galangal, and spicy Thai bird’s eye chilies. This shrimp-infused broth is balanced with a touch of sweetness, tangy lime juice, and savory fish sauce, making it a vibrant and comforting dish perfect for any occasion.
Ingredients
Scale
Broth and Aromatics
- 6 cups chicken or vegetable broth
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 3 kaffir lime leaves (torn)
- 3 slices fresh galangal (or ginger as a substitute)
- 3 Thai bird’s eye chilies (smashed, or to taste)
Main Ingredients
- 8 oz mushrooms (sliced; straw or white mushrooms work well)
- 1/2 lb shrimp (peeled and deveined)
Seasonings and Garnish
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1 teaspoon sugar
- 2–3 tablespoons Thai chili paste (nam prik pao)
- Fresh cilantro for garnish
Instructions
- Prepare the broth: In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat. Add the smashed lemongrass stalk, torn kaffir lime leaves, sliced galangal, and smashed Thai bird’s eye chilies. Reduce heat to a simmer and let the broth infuse for 5 to 10 minutes to develop a fragrant base.
- Add mushrooms: After the broth has infused, add the sliced mushrooms to the pot and cook for an additional 3 minutes, allowing them to soften and release their flavor.
- Cook the shrimp: Stir in the peeled and deveined shrimp and cook for 2 to 3 minutes, or until the shrimp turn pink and are fully cooked through.
- Season the soup: Lower the heat to low and stir in the fish sauce, lime juice, sugar, and Thai chili paste (nam prik pao). Mix well and taste the soup, adjusting seasoning by adding more lime juice or fish sauce according to your preference.
- Finish and serve: Remove the soup from the heat. Discard the lemongrass stalk pieces and galangal slices before serving. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot for a comforting and flavorful meal.
Notes
- To make this soup vegetarian, substitute vegetable broth for chicken broth, use tofu instead of shrimp, and replace fish sauce with soy sauce.
- Galangal, lemongrass, and kaffir lime leaves are essential for authentic Tom Yum flavor and can be found in Asian markets or online.
- Adjust the number of bird’s eye chilies to control the spiciness of the soup.
- For a richer flavor, you can add a splash of coconut milk or evaporated milk, but this diverges from the classic Tom Yum style.
