Tom Yum Soup

Name: Tom Yum Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb shrimp, medium-sized, peeled and deveined; 1 cup mushrooms, preferably straw or oyster mushrooms, sliced; 2 lemongrass stalks, outer layers removed, cut into 2-inch pieces and bruised; 4 slices galangal, sliced into thin rounds (or substitute ginger); 4 kaffir lime leaves, torn or roughly chopped; 2-4 Thai bird's eye chilies, smashed (adjust to taste for spice level); 2 shallots, thinly sliced; 2 roma tomatoes, quartered; 4 cups chicken broth; 2 tbsp fish sauce (nam pla); 2 tbsp fresh lime juice; 1 tsp palm sugar, or brown sugar; 1 tbsp Thai chili paste (nam prik pao); 2 tbsp fresh cilantro, chopped; 2 green onions, sliced; 1/2 cup coconut milk, optional, for a creamier version (tom kha)

A classic Thai hot and sour soup with shrimp, mushrooms, lemongrass, and fresh herbs. Fragrant, spicy, and tangy.

35 minMediumServes 4170 cal/serving

ThaiSoupStovetopPescatarianLow CarbCorn-Free

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Ingredients

1 lb shrimp, medium-sized, peeled and deveined
1 cup mushrooms, preferably straw or oyster mushrooms, sliced
2 lemongrass stalks, outer layers removed, cut into 2-inch pieces and bruised
4 slices galangal, sliced into thin rounds (or substitute ginger)
4 kaffir lime leaves, torn or roughly chopped
2-4 Thai bird's eye chilies, smashed (adjust to taste for spice level)
2 shallots, thinly sliced
2 roma tomatoes, quartered
4 cups chicken broth
2 tbsp fish sauce (nam pla)
2 tbsp fresh lime juice
1 tsp palm sugar, or brown sugar
1 tbsp Thai chili paste (nam prik pao)
2 tbsp fresh cilantro, chopped
2 green onions, sliced
1/2 cup coconut milk, optional, for a creamier version (tom kha)

Instructions

1

In a large pot, bring 4 cups chicken broth to a boil over medium-high heat.
2

Add 2 outer layers removed, cut into 2-inch pieces and bruised lemongrass stalks, 4 slices sliced into thin rounds (or substitute ginger) galangal, 4 torn or roughly chopped kaffir lime leaves, and 2-4 smashed (adjust to taste for spice level) Thai bird's eye chilies. Reduce heat and simmer for 5 minutes to infuse the broth with flavors.
3

Add 2 thinly sliced shallots and 1 cup preferably straw or oyster mushrooms, sliced mushrooms to the broth and simmer for 2-3 minutes until the mushrooms begin to soften.
4

Add 2 quartered roma tomatoes and simmer for another 2 minutes.
5

Add 1 lb medium-sized, peeled and deveined shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook the shrimp or they will become tough.
6

Reduce heat to low and stir in 2 tbsp fish sauce (nam pla), 2 tbsp fresh lime juice, 1 tsp or brown sugar palm sugar, and 1 tbsp Thai chili paste (nam prik pao). Adjust these seasonings to taste, balancing the sour, salty, and spicy flavors that are characteristic of tom yum soup.
7

If making the creamy version (tom kha), stir in 1/2 cup optional, for a creamier version (tom kha) coconut milk now and gently warm through without boiling.
8

Remove from heat. The soup should not be boiled after adding the lime juice to preserve its fresh flavor.
9

Remove the lemongrass stalks, galangal slices, and lime leaves before serving, or warn diners not to eat these aromatic ingredients.
10

Ladle the hot soup into bowls and garnish with 2 tbsp chopped fresh cilantro and 2 sliced green onions.
11

Serve immediately with steamed jasmine rice on the side if desired.

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Questions

Is there a substitute for galangal in Tom Yum Soup?

The entry for Tom Yum Soup calls for 4 slices galangal, sliced into thin rounds (or substitute ginger). In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I use frozen shrimp instead of shrimp in Tom Yum Soup?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Tom Yum Soup uses 1 lb shrimp, medium-sized, peeled and deveined.

Is Tom Yum Soup spicy?

Yes, it is properly hot. The heat in Tom Yum Soup comes from 2-4 Thai bird's eye chilies, smashed (adjust to taste for spice level) and 1 tbsp Thai chili paste (nam prik pao). For a milder plate, remove the seeds and ribs from the Thai chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Tom Yum Soup keto-friendly?

A serving of Tom Yum Soup carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Tom Yum Soup contain shellfish?

Yes: 1 lb shrimp, medium-sized, peeled and deveined. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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