Description
This Tom Yum Soup recipe is a traditional Thai hot and sour soup bursting with bold flavors. Fragrant lemongrass, kaffir lime leaves, and galangal are simmered with shrimp, mushrooms, and aromatic spices, creating a delicious and comforting dish.
Ingredients
Scale
Broth:
- 4 cups chicken broth
Aromatics:
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 3 kaffir lime leaves torn into pieces
- 3 slices fresh galangal or ginger
- 2 Thai chilies sliced (adjust to taste)
Main Ingredients:
- 8 ounces shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small tomato cut into wedges
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 2 tablespoons chopped fresh cilantro
Optional:
- 1/4 cup evaporated milk or coconut milk for creamy version
Instructions
- Prepare the Broth: Bring the chicken broth to a boil in a medium pot. Add lemongrass, kaffir lime leaves, galangal, Thai chilies, tomato, and onion. Simmer for 10 minutes.
- Add Ingredients: Add mushrooms and cook for 3-4 minutes. Add shrimp and cook until pink. Stir in fish sauce, lime juice, and sugar.
- Finish and Serve: If using, add milk for a creamy version. Remove from heat, discard lemongrass and lime leaves if desired. Serve hot, garnished with cilantro.
Notes
- For a vegetarian version, substitute vegetable broth and tofu, and use soy sauce instead of fish sauce.
- Adjust chili and lime juice to taste for preferred heat and tang.
- Serve with jasmine rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 4g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
