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Tom Yum Soup

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

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. 1

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

  2. 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. 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. 4

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

  5. 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. 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. 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. 8

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

  9. 9

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

  10. 10

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

  11. 11

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

Questions

How long does Tom Yum Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Tom Yum Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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