Description
Aromatic and spicy, Tom Yum Soup is a flavorful Thai favorite known for its hot and sour notes. This recipe combines lemongrass, kaffir lime leaves, galangal, and Thai chilies with shrimp in a savory broth, finished with fish sauce and lime juice.
Ingredients
Scale
Broth:
- 6 cups chicken or vegetable broth
Aromatics:
- 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)
Additional Ingredients:
- 8 oz mushrooms (sliced; straw or white mushrooms work well)
- 1/2 lb shrimp (peeled and deveined)
- 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 Broth: In a large pot, bring the broth to a boil over medium-high heat. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5–10 minutes.
- Add Ingredients: Add mushrooms and cook for 3 minutes. Stir in shrimp and cook until pink. Reduce heat and add fish sauce, lime juice, sugar, and chili paste.
- Adjust Seasoning: Taste and adjust with more lime juice or fish sauce. Remove from heat, discard lemongrass and galangal.
- Serve: Ladle soup into bowls, garnish with cilantro, and serve hot.
Notes
- To make this soup vegetarian, use vegetable broth and tofu instead of shrimp, and substitute soy sauce for fish sauce.
- Galangal, lemongrass, and lime leaves are key to authentic flavor—available in Asian markets or online.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 950mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
