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Tom Yum Soup

A tantalizing blend of sour and spicy notes, paired with aromatic herbs, perfect for a comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

Broth Base
  • 4 cups chicken or vegetable broth Use homemade or low-sodium store-bought.
Aromatics
  • 1 stalk lemongrass, chopped Use the tender part of the stalk.
  • 3-4 slices galangal (or ginger if unavailable) Galangal gives a unique flavor.
  • 4-5 leaves kaffir lime leaves Tear leaves for better flavor release.
Main Ingredients
  • 200 grams shrimp, peeled and deveined Fresh or frozen works well.
  • 200 grams mushrooms, sliced Straw or button mushrooms can be used.
  • 2-3 pieces Thai bird’s eye chilies, smashed Adjust for desired spice level.
Seasoning
  • 3 tablespoons fish sauce Adjust to taste.
  • 1-2 tablespoons lime juice Add more if you prefer extra tang.
Garnish
  • Fresh cilantro For garnish.
  • Optional: chili paste for added heat Serve on the side.

Method
 

Preparation
  1. In a large pot, bring the chicken or vegetable broth to a gentle boil.
  2. Stir in the chopped lemongrass, galangal (or ginger), and kaffir lime leaves. Let these simmer for about 5 minutes to infuse the flavors.
Cooking
  1. Introduce your shrimp and mushrooms to the pot. Cook for about 3-4 minutes or until the shrimp turns pink and the mushrooms are tender.
  2. Add the smashed Thai chilies (adjust for spice), fish sauce, and lime juice. Give the soup a taste and adjust the flavors as needed.
Serving
  1. Ladle the soup into bowls and garnish it with fresh cilantro. For an extra kick, consider adding a dollop of chili paste!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat over low heat, adding a splash of water or broth. Freeze for up to two months, but add fresh herbs when reheating for best flavor.