Tom Yum Soup
A fiery, tangy, and aromatic Thai classic, Tom Yum Soup combines shrimp, mushrooms, and bold herbs in a broth that’s a symphony of spicy, sour, and savory flavors. This quick and easy recipe brings the authentic taste of Thailand to your kitchen in just 35 minutes.
Ingredients
- 4 cups 1 liter chicken stock
- 3 stalks fresh lemongrass cut into 2-inch pieces
- 5 slices galangal or ginger
- 4-5 kaffir lime leaves torn
- 2 cups 500g shrimp, peeled and deveined
- 2 cups 500g mushrooms (straw or button)
- 2-3 bird’s eye chilies sliced
- 2-3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon Thai chili paste Nam Prik Pao
- 1 teaspoon sugar optional
- Fresh cilantro for garnish
Instructions
- Smash the lemongrass and chilies with the flat side of a knife to release their oils.
- Slice the galangal and tear the kaffir lime leaves. Prepare shrimp by peeling and deveining, if needed.
- Bring 4 cups of chicken stock to a boil in a large pot. Add the lemongrass, galangal, and kaffir lime leaves. Reduce heat and simmer for 5-7 minutes to infuse the broth with aromatic flavors.
- Stir in 1 tablespoon of Thai chili paste, 2-3 tablespoons of fish sauce, and sliced bird’s eye chilies. Taste and adjust seasoning, adding a teaspoon of sugar if desired.
- Add mushrooms and shrimp to the pot. Simmer for 3-5 minutes, or until shrimp turn pink and opaque. Be careful not to overcook!
- Turn off the heat and stir in 2 tablespoons of freshly squeezed lime juice. Taste and adjust flavors as needed.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve immediately.
- For a heartier meal, pair with jasmine rice.
Notes
Pro Tips
- Adjust chili quantity based on your spice tolerance.
- Add ½ cup of coconut milk for a creamier version.
- Freeze extra broth for a quick base next time.