Description
Tom Yum Soup is a classic Thai hot and sour soup featuring fragrant herbs like lemongrass, kaffir lime leaves, and galangal, balanced with spicy bird chilies and savory shrimp. This 30-minute recipe yields a flavorful, comforting dish that can be made with or without coconut milk for a creamy twist.
Ingredients
Scale
Broth and Herbs
- 4 cups chicken broth
- 1 cup water
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 2-3 Thai bird chilies, crushed
Main Ingredients
- 200 grams (about 7 ounces) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small tomato, quartered
- 1 small onion, sliced
Seasonings
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
Optional
- 1/2 cup coconut milk (for a creamy version)
Instructions
- Prepare the broth: In a large pot, combine chicken broth and water. Add smashed lemongrass stalks, torn kaffir lime leaves, galangal slices, and crushed Thai bird chilies. Bring to a boil, then reduce heat and simmer gently for about 10 minutes to infuse flavors.
- Add vegetables and shrimp: Add sliced mushrooms, quartered tomato, and sliced onion to the broth. Cook for 3-4 minutes, then add peeled and deveined shrimp. Continue to cook until the shrimp turn pink and are cooked through, about 3-5 minutes.
- Season the soup: Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as desired, balancing salty, sour, and sweet flavors.
- Add coconut milk (optional): For a creamy Tom Yum variation, stir in the coconut milk and heat gently without boiling to prevent curdling.
- Finish and serve: Remove from heat and stir in chopped fresh cilantro. Serve hot, ideally with steamed jasmine rice or as a starter to a Thai meal.
Notes
- Galangal can be substituted with fresh ginger if unavailable, though it will alter the flavor slightly.
- Adjust the number of bird chilies according to your desired spice level.
- The coconut milk is optional; traditional Tom Yum is clear and spicy, while coconut milk adds creaminess and mellows heat.
- Use fresh shrimp for the best texture and flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit shrimp.
