Description
Tom Yum Soup is a classic Thai hot and sour soup featuring fragrant lemongrass, galangal, lime leaves, and fresh shrimp. This flavorful and aromatic soup balances spicy, sour, and savory notes, perfect for warming up on a cool day or impressing guests with authentic Thai cuisine.
Ingredients
Broth and Aromatics
- 1 tablespoon vegetable oil
- 8 ounces whole large or jumbo shrimp (heads and shells on)
- 3 cups water
- 2 cups low sodium chicken stock
- 1 stalk lemongrass
- 3 small shallots or 1 large shallot, smashed
- 1 cilantro stem, washed and smashed (reserve leaves for garnish)
- 1 inch piece of galangal, cut into 6 slices
- 5 makrut lime leaves, torn roughly
- 1-2 Thai bird’s eye chilies, smashed and cut in half
Mushrooms and Seasoning
- 4 ounces beech (shimeji) or oyster mushrooms
- 1 teaspoon sugar
- 2 teaspoons Thai chili paste (nam prik pao, optional)
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice (about 1 1/2 limes)
Instructions
- Prepare Shrimp: Peel the shrimp and remove the heads, reserving the meat and the shells/heads separately for the broth preparation.
- Make Shrimp Stock: Heat vegetable oil in a wok over medium-high heat. Add shrimp shells and heads, stir-fry 1-2 minutes until bright deep orange. Add 3 cups water, bring to simmer, cover, and simmer 10 minutes. Strain out shells and add chicken stock to the liquid.
- Prepare Lemongrass: Trim dry, tough parts from lemongrass stalk, peel outer layers to reveal tender center. Smash with mallet or rolling pin, then cut into 2-inch lengths.
- Add Aromatics to Broth: Add lemongrass pieces, shallots, cilantro stem, galangal, lime leaves, and Thai chilies to the broth in the wok.
- Simmer Aromatics: Bring broth to simmer, cover, and simmer 10 minutes. Optional: strain out aromatics or leave in for traditional presentation.
- Add Mushrooms and Season: Add mushrooms and simmer another 5 minutes. Stir in sugar, Thai chili paste, and fish sauce until chili paste dissolves completely.
- Cook Shrimp: Add reserved shrimp meat and simmer 30 seconds to 1 minute until just cooked through.
- Finish with Lime Juice: Pour fresh lime juice into serving bowls beforehand. Ladle hot soup over lime juice to preserve fresh flavor without cooking the lime juice.
- Garnish and Serve: Garnish with reserved cilantro leaves and serve immediately for the best flavor and aroma.
Notes
- Use fresh lemongrass and galangal for authentic flavor; dried or powdered variants will alter the taste.
- If makrut lime leaves are unavailable, fresh lime zest can be a substitute, though flavor will differ slightly.
- Adjust the number of bird’s eye chilies to control spiciness level.
- Nam prik pao (Thai chili paste) is optional but adds depth and slight sweetness.
- Do not boil lime juice to prevent bitterness and loss of fresh aroma.
- This soup is best served immediately after preparation to enjoy the fresh, vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
