Tom Yum Soup
This Thai hot and sour soup is built on a handful of fresh aromatics like lemongrass, galangal, and kaffir lime leaves, which are simmered into a fragrant broth and finished with plump shrimp. The result is an incredible balance of sour, spicy, salty, and slightly sweet flavors that makes it far more complex than its simple ingredients suggest.
Equipment
- Large stockpot or Dutch oven
- Fine-mesh strainer optional, for a clear broth
- Chef's knife
- Cutting board
- Ladle
- Measuring cups
- Measuring spoons
- Citrus juicer for fresh lime juice
- Enameled Cast Iron Dutch Oven recommended product, optional
Ingredients
- 6 cups chicken stock or shrimp stock
- 1 pound large shrimp peeled and deveined, shells reserved
- 3 stalks lemongrass fresh, trimmed, smashed, and cut into 2-inch pieces
- 6 slices galangal fresh; or substitute fresh ginger
- 8 leaves kaffir lime leaves torn in half
- 4 to 6 Thai bird's eye chilies lightly smashed
- 1 cup straw mushrooms halved; or sliced button mushrooms
- 2 Roma tomatoes cut into wedges
- 1 small red onion quartered
- 3 tablespoons fish sauce Three Crabs brand recommended
- 3 to 4 tablespoons fresh lime juice
- 2 tablespoons Thai chili paste nam prik pao; Mae Ploy brand recommended
- 1 teaspoon sugar
- salt to taste
- 1/4 cup fresh cilantro roughly chopped, for garnish
- 2 green onions sliced, for garnish
For Serving (Optional)
- Steamed jasmine rice for serving
- Evaporated milk or coconut milk, for a creamy version
- Fresh spring rolls for serving
- Cucumber salad for serving
- Grilled satay skewers for serving
- Thai iced tea for serving
Instructions
- Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside in the refrigerator.
- Trim, smash, and cut lemongrass; slice galangal; tear kaffir lime leaves; and lightly smash chilies.
- Bring stock to a gentle boil. Add shrimp shells if using, simmer for 10 minutes, then strain and discard shells.
- Add lemongrass, galangal, kaffir lime leaves, and chilies to the pot. Simmer for 8-10 minutes to infuse.
- Add onion, tomato wedges, and mushrooms. Cook for 4-5 minutes until mushrooms soften and tomatoes begin to break down.
- Stir in the Thai chili paste and sugar until fully dissolved.
- Add the peeled shrimp and cook for 2-3 minutes until pink and opaque. Do not overcook.
- Turn off the heat. Stir in fish sauce and fresh lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with cilantro and green onions. Serve immediately.
Notes
- Always add fish sauce and lime juice at the very end, after the pot is off the heat, to preserve their bright flavor.
- Smash the lemongrass and galangal firmly to release maximum flavor into the broth.
- Taste as you go, since the balance of sour, salty, and spicy is personal preference.
- Using shrimp shells to make a quick stock adds a noticeable depth of flavor. Simmer them for 10 minutes.
- For a cleaner presentation, strain out the tough aromatics before serving.
- To make a creamy version (Tom Yum Nam Khon), stir in a splash of evaporated milk or coconut milk at the end.
- You can easily swap the shrimp for chicken, mixed seafood, mushrooms, or firm tofu.
- For a milder soup, reduce the number of chilies, remove the seeds, or serve with extra lime wedges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing is not recommended, as the texture of the shrimp and mushrooms will suffer once thawed.
Nutrition
Serving: 1BowlCalories: 200kcalCarbohydrates: 9gProtein: 22gFat: 5gSaturated Fat: 1.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 850mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 10mg
Tried this recipe?Let us know how it was!