Description
Tom Yum Soup is a quintessential Thai dish, known for its perfect balance of spicy, sour, salty, and sweet flavors. This aromatic, comforting soup features shrimp, mushrooms, and vegetables in a fragrant broth infused with lemongrass, kaffir lime leaves, and galangal. Whether you enjoy it on its own or served with steamed rice, this easy-to-make soup will bring the bold flavors of Thailand to your kitchen.
Ingredients
Scale
(Serves 4)
For the soup base:
- 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
For the main ingredients:
- 200 grams (about 7 ounces) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small tomato, quartered
- 1 small onion, sliced
For seasoning:
- 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 Base:
In a large pot, bring the chicken broth and water to a boil over medium heat. - Infuse the Flavors:
Add lemongrass, kaffir lime leaves, galangal, and crushed Thai bird chilies to the pot. Reduce the heat and let it simmer for 10 minutes to extract the aromatics’ flavors. - Cook the Main Ingredients:
Add the shrimp, mushrooms, tomato, and onion to the pot. Continue cooking for 5-7 minutes, or until the shrimp turn pink and the vegetables are tender. - Season the Soup:
Stir in fish sauce, lime juice, and sugar. Taste and adjust the seasoning to balance the spicy, sour, salty, and sweet flavors. - Optional Creamy Version:
If using coconut milk, stir it in now and heat gently until warmed through. - Finalize and Serve:
Remove the pot from heat and discard the lemongrass, kaffir lime leaves, and galangal slices. Ladle the soup into bowls and garnish with fresh cilantro. - Enjoy:
Serve this delicious Thai soup on its own or with a side of steamed rice.
Notes
- For an extra spicy kick, feel free to add more Thai bird chilies or adjust the amount according to your preference.
- If you don’t have galangal, ginger can be used as a substitute, though galangal gives the soup a unique and authentic flavor.
- The addition of coconut milk is optional but creates a creamy, rich version of the soup.
- If you’re using chicken instead of shrimp, you can add cooked chicken pieces to the soup once it’s been simmered.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Thai, Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 1200mg
- Fat: 7g
- Saturated Fat: 3 g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg