Description
Tom Yum Soup is a classic Thai hot and sour soup known for its fragrant mix of lemongrass, kaffir lime leaves, galangal, and spicy chilies. This recipe features succulent shrimp, fresh mushrooms, and a vibrant broth, balanced perfectly with fish sauce, lime juice, and a hint of sweetness. Optionally enriched with coconut milk for creaminess, this soup is both comforting and refreshing, perfect as a starter or light meal.
Ingredients
Scale
Broth Ingredients
- 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
- 1/2 cup coconut milk (optional, for a creamy version)
Instructions
- Prepare the broth: In a large pot, combine the chicken broth and water. Add the smashed lemongrass stalks, torn kaffir lime leaves, sliced galangal, and crushed Thai bird chilies. Bring the mixture to a gentle boil over medium heat to infuse the broth with aromatic flavors.
- Simmer the broth: Reduce the heat and let the broth simmer for 10 minutes. This allows the herbs and spices to release their full flavor, creating the distinctive base for the soup.
- Add vegetables and shrimp: Add the sliced mushrooms, quartered tomato, sliced onion, and peeled shrimp to the simmering broth. Cook for an additional 5-7 minutes until the shrimp turn pink and the vegetables are tender.
- Season the soup: Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning to balance the salty, sour, and sweet flavors as desired.
- Add coconut milk (optional): For a creamier variant, stir in the coconut milk and heat gently without boiling to blend the flavors smoothly.
- Finish and garnish: Remove the pot from heat, discard the lemongrass stalks and kaffir lime leaves if desired, and sprinkle the chopped fresh cilantro over the soup. Serve hot immediately.
Notes
- You can substitute galangal with ginger if it is not available, but galangal offers a more authentic flavor.
- Adjust the number of Thai bird chilies according to your spice preference.
- Coconut milk adds richness but is optional; for a traditional clear broth, omit this ingredient.
- Use fresh lime juice for the best sour flavor.
- Consider adding other seafood or tofu for variations.
