Tom Yum Soup
A classic Thai hot and sour soup with shrimp, mushrooms, lemongrass, and fresh herbs. Fragrant, spicy, and tangy.
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
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1
In a large pot, bring 4 cups chicken broth to a boil over medium-high heat.
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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.
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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.
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4
Add 2 quartered roma tomatoes and simmer for another 2 minutes.
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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.
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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.
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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.
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8
Remove from heat. The soup should not be boiled after adding the lime juice to preserve its fresh flavor.
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9
Remove the lemongrass stalks, galangal slices, and lime leaves before serving, or warn diners not to eat these aromatic ingredients.
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10
Ladle the hot soup into bowls and garnish with 2 tbsp chopped fresh cilantro and 2 sliced green onions.
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11
Serve immediately with steamed jasmine rice on the side if desired.