Tom Yum Soup
Tom Yum Soup (4296456391).jpg by John Cummings · CC BY 2.0
Tom Yum Soup is a beloved Thai classic renowned for its bold, tangy flavors and fragrant aroma. With a perfect balance of spicy, sour, and savory notes, this soup is both comforting and invigorating—ideal for chilly evenings or as a vibrant starter at gatherings. Its unique combination of fresh herbs, chili, and lime creates a culinary experience that excites the senses.
Originating from Thailand, Tom Yum translates to 'boiling hot and boiling spicy,' reflecting its intense flavors. Over the years, it has become a flagship dish worldwide, celebrated for its health benefits and complex profile. Whether made with shrimp, chicken, or mushrooms, Tom Yum Soup remains a flavorful symbol of Thai hospitality and cuisine.
Ingredients
- 4 cups chicken broth
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves, torn
- 3-4 Thai bird's eye chilies, smashed (adjust to taste)
- 3 slices galangal (or ginger if unavailable)
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp Thai chili paste (Nam Prik Pao)
- Fresh cilantro leaves for garnish
- Optional: sliced green onions
Instructions
- 1
Bring the chicken broth to a boil in a large pot over medium heat.
- 2
Add the lemongrass, kaffir lime leaves, galangal, and bird's eye chilies to the broth. Simmer for 10 minutes to infuse the flavors.
- 3
Stir in the fish sauce and Thai chili paste. Taste and adjust seasoning as needed.
- 4
Add the mushrooms, tomatoes, and shrimp to the pot. Cook until the shrimp turn pink and the vegetables are tender, about 3-5 minutes.
- 5
Remove the soup from heat and stir in lime juice for a tangy brightness.
- 6
Serve hot, garnished with fresh cilantro and sliced green onions if desired.